Preheat the oven to 350 F. Season the boneless pork shoulder roast with salt an pepper. Set aside. Heat a large dutch oven over medium heat. Add the chopped bacon and saute until nicely browned. While the bacon is browning, roughly chop your celery, carrot, onion, and garlic. Toss the vegetables into a food processor with the Italian seasoning, tomato paste, red pepper flakes, and a dash of salt and pepper. Pulse the food processor until the vegetables are consistently minced into a very fine chop. Remove the bacon from the dutch oven with a slotted spoon and set aside. Increase the heat to medium-high. The bacon grease should be hot, but not smoking. Place the pork shoulder in the hot oil and sear until dark brown on all sides. Quickly add the vegetable and tomato paste mixture. Stir and saute for approximately 1 or 2 minutes. Add the red wine and stir, picking up any browned bits off the bottom. Add the can of crushed tomatoes and beef stock to cover. Toss in the bay leaves and reserved bacon. Transfer to the oven. Braise for approximately 2 1/2 hours, stirring occasionally. The roast is ready when the meat is very tender to the touch. Remove the pork roast from the dutch oven and set on a cutting board to rest for ten-fifteen minutes. In the meantime, skim any excess oil off the top of the tomato sauce and remove the bay leaves. Remove excess fat from the pork shoulder, then shred the meat. Return the meat to the sauce. Season to taste with salt, pepper, and red pepper flakes. Serve the pork and tomato sauce atop warm egg noodles.