Combine the marinade ingredients in a sealable bag and refrigerate overnight.
Strain the boar from the marinade, reserving both.
In a large stock pot or Dutch oven, heat about 2 tbs olive oil over medium heat. Once the oil starts to shimmer, add the meat and simmer until lightly browned. Depending on the size of the pot, you may need to work in batches. Remove meat and set aside.
Sauté the carrot and celery until softened, about 5 minutes. Add the reserved marinade, tomatoes, tomato paste, and stock. Bring to a simmer to let some of the alcohol cook out, about 2-5 minutes. Return the meat to the pot, along with any juices from the plate. Bring to a simmer then partially cover and let cook until the meat is fork tender, about 1 1/2 to 2 1/2 hours. If the sauce dries out too much, add about 1 cup water (or stock, to taste).
Once tender, pull the meat to shreds with two forks. Serve over a hearty pasta like tagliatelle, pappardelle, or gnocci. A crusty piece of bread makes a great accompaniment too.