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1
Preheat the oven to 325 degrees F.
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2
Sprinkle the pork evenly with 1 tablespoon of salt, massage into the meat and let sit for 20 minutes.
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3
Bring the first 9 ingredients, minus 1 tablespoon of salt (which you used on the pork already), to a boil in a very large pot.
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4
Reduce the heat and simmer for 1 minute to blend the flavors.
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5
Place the pork in a large Dutch oven and pour half the liquid over the pork.
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6
Cover the Dutch oven and place it in the preheated oven with a sheet pan underneath to catch any drips.
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7
Braise the pork for 4-5 hours or until the meat shreds easily with a fork.
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8
While the pork cooks bring the remaining braising liquid to a boil over medium high heat.
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9
Cook until reduced to the consistency of syrup about 40 minutes or so.
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10
Keep a careful eye on it so that it does not burn or reduce too quickly after about 25 minutes.
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11
Once the liquid is syrupy, discard the bay leaves and let the mixture cool.
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12
The mixture will thicken as it cools.
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13
When the meat is fully cooked, remove the pork from the cooking liquid and shred the pork with 2 forks.
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14
Season with salt and pepper to taste and then mix the pork with the reduced liquid and serve.
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15
We like to serve this as sandwiches with caramelized onions or tangy slaw on a soft potato roll.
