Cut pork shoulder into 3 inch pieces. Trim excess fat from pork, season with salt and sugar, rubbing the salt and sugar into pork pieces.
Heat dutch oven over medium heat and add olive oil. Place pork pieces flat in the pan and cook for 15 minutes or until pork starts to brown lightly. Place onions, garlic, and chili peppers on top of pork pieces and pour white wine.
When onions and chiles are tender, add water to the pot, place cover and cook for 1 hour over low heat.
Once the meat is soft and tender, turn off heat. Shred pork with a fork. Add fresh ground pepper for taste and serve.
