Season pork with salt and pepper. In large saucepan or Dutch oven, heat 1 tablespoon oil over medium-high heat; add pork and cook until browned. Remove from pan; set aside.
Reduce heat to medium and add remaining 1 tablespoon oil. Add onions, carrots, celery and garlic; salt and pepper to taste. Sauté until onions begin to caramelize (about 8-10 minutes), stirring frequently.
Add pork back to pan. Add wine and rosemary; cook 2 minutes, scrapping bottom of pan to remove any cooked on bits.
Add undrained tomatoes and chicken broth. Bring to a boil; reduce heat and partially cover. Simmer, stirring occasionally, 1 hour. Remove cover; continue simmering until pork is fork tender (about 30 minutes). Using 2 forks, pull pork into bite-size pieces. Serve over polenta, pasta or rice, if desired.
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