Preheat oven to 325º. Liberally salt and pepper pork on all sides. Add olive oil and butter to a large Dutch oven or heat proof baking pan with a lid. Heat olive oil and butter over medium high heat until butter melts and just starts to brown. Add the pork and brown on all sides, about 8-10 minutes total.
Add the onion and garlic and saute for 1 minute. Add tomatoes, wine, thyme, oregano, fennel seeds and hot sauce. Bring to a boil, cover and place in preheated oven.
Braise for 3-4 hours, turning every hour or so. Add more liquid as needed, the liquid should come to about ⅓ the way up the pork. Add water, wine, tomato sauce or a combination of all. Meat is done when it is practically falling apart. Place on a cutting board and allow to cool for about an hour, or cool completely and then refrigerate several hours or overnight. Pull pork apart with your hands or two forks, add back into the pot with the juices and warm before serving. Serve over pasta or polenta and lots of Parmesan. Use some pasta water to thin the sauce if desired.
