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Season the pork all over with salt, pepper, oregano, garlic powder, onion powder, smoked paprika, and chili powder.
Sear the pork in a Dutch oven or pot with a little oil, then remove it.
In the same pot, sauté the mirepoix (carrots, celery, onion) with the tomato paste until the onions are translucent.
Add the garlic and cook for 1 minute.
Deglaze the pot with the apple cider vinegar and red wine, and let it simmer for 10-15 minutes to reduce.
Add the thyme, rosemary, and bay leaves, then return the seared pork to the pot.
Cover the pork with chicken or beef stock and either simmer on the stovetop for 2.5 hours or bake in the oven at 350°F for 2.5 hours.
Remove the pork from the pot and let the sauce simmer for 15 minutes to reduce further.
Shred the pork and return it to the sauce.
Serve the braised pork over mashed potatoes, garnished with chives.