Cut pork shoulder into 3-4 large chunks. Sprinkle with 1/4 teaspoon kosher salt and pepper. In a dutch oven over medium high heat add the olive oil. When oil is hot, add the chunks of pork and brown it on all sides, turning every so often - this should take 10-12 minutes. Transfer the pork to a plate and add the onion, celery, carrot, garlic and mushrooms to the dutch oven. Sprinkle with remaining kosher salt and cook over medium heat until some of the liquid is given off and the vegetables are tender, about 4-5 minutes.
Using a piece of kitchen string or twine, tie the rosemary and thyme leaves into a bundle. Add them to the vegetables along with the bay leaves. Stir in the tomatoes, breaking them up with the back of a wooden spoon or tongs. Stir in the red wine. Add the pork back to the pot along with any accumulated juices. Settle the pork into the vegetables and cover tightly with a lid. Transfer to the oven and braise for 2 1/2 hours.
Transfer the pork to a cutting board. Use a pair of forks or tongs to pull apart the pork into long shreds. Add the pork back into the pot and stir it to blend with the sauce. Season to taste with salt and pepper. Serve over buttered egg noodles.