Combine pork, salt and pepper to taste, Somerset Ridge Flyboy Red Wine, stock, carrots and garlic in a saucepan, Dutch oven or slow cooker.
Bring to a boil, then adjust heat so that mixture simmers steadily but not vigorously.
(If using a slow cooker, just turn it to ''high'' and let cook for at least three hours.)
Cook, stirring every half-hour or so, until meat is very tender and just about falling apart, at least an hour and most likely a bit longer.
Use a slotted spoon to remove solid ingredients to a bowl, then turn heat to high.
(If using a slow cooker, transfer liquid to a saucepan for this step.)
Reduce to about a cup, or even less. Taste and adjust seasoning, then lower heat and stir in butter.
Add solids to sauce and reheat. Serve over egg noodles or Creamy Soft Polenta, garnished with parsley.