Preheat the oven to 325 degrees.
Season pork all over with sea salt and freshly cracked pepper, to taste.
Heat the olive oil in a large heavy pot over medium-high heat. Cook pork on all sides, until evenly browned, about 10 minutes. Make sure to really render the fat down. Transfer to a plate.
Remove any burned bits from the pan but leave all the golden brown ones (this will prevent the final sauce from being bitter). Add the onion and cook, stirring often, until tender and golden brown, about 5 minutes.
Add the minced garlic and cook, stirring constantly, for 1 minute.
Add the tomato paste and cook, stirring often, for 3 minutes.
Add the wine and cook, stirring often, until it reduces by half, about 5-7 minutes.
Add the tomatoes, crushing them with your hand as you go, then add the thyme sprigs, bay leaves and rosemary sprig; stir in 2 cups of water.
Add the pork with any juices on the plate. Bring liquid to a boil, then partially cover with a lid and place in the oven until pork is falling apart, sauce is thickened (it will be thicker than a typical pasta sauce), and flavors have melded, about 3 hours.
Remove from the oven and let cool. Skim the fat from the top of the sauce. Remove the thyme sprigs, bay leaves and rosemary sprig.
Remove any fat from the meat then shred meat by using two forks. Taste and season with sea salt and freshly cracked pepper, to taste. Cover until needed.
Click the link for the creamy parmesan polenta instructions.
Spoon some creamy polenta in a bowl then spoon some pork ragù on top. Sprinkle some fresh parsley and lots of freshly grated parmesan cheese on top. Serve immediately. Enjoy.