I've seen recipes for pork cooked in red wine on the 'net under the titles bourguignon de porc and civet de porc. Bourguignon is normally made with beef. Civet is most famously made with a hare (un lièvre). Making this dish with pork shoulder was an experiment for me — a successful one. I cooked the sautéed pork in red wine from Cahors, which is made from Malbec grapes and known as vin noir.