In many cookbooks, dishes similar to the following are classified as "gumbos". Technically however, the addition of any tomato product to a gumbo turns it into a piquant.
Carve the port into small hunks - about 1/2 inch cubes.
Heat up a Dutch Oven. Add 2 Tbl of peanut oil. Sear the pork in the oil until well-brown. Strain the grease from the pork with a slotted-spoon. Transfer the pork to a bowl. Melt 1/4 cup of dark roux in the pan. Pour about 2 cups of cold water into the pan. Increase the heat to medium and whisk to combine the roux and water. Pour in the wine, tomato puree, Worcestershire and hot sauce. Add salt to taste. Bring the liquids to a boil, then cut the heat to a slow simmer. Throw the pork into the simmering sauce.
Check the sauce for consistency. It should not be thick. Thin out if necessary. Cover and simmer the pork/sauce for 1 hour or until the pork becomes super-tender. Serve over pasta.