Trim of excess fat from pork shoulder and cut into 4 to 5-inch chunks.

Season pork chunks with salt, pepper and spices.

Preheat the oven to 325ºF.

Heat a large non-stick skillet to medium-high heat and add oil

In batches, cook pork chunks in a single layer until very well-browned, turning them as little as possible so they get nice and dark before flipping them around.

Once all the pork is browned, place them in a single layer in a large roasting pan.

Pour water in your skillet and scrape the bottom of your skillet to remove all the crispy bits of pork.

Pour the liquid with the pork bits into the large roasting pan containing your pork shoulder chunks.

Add bay leaves and chopped garlic.

Braise in the oven uncovered for 3 to 3 ½ hours, turning the pork a few times during cooking, until much of the liquid is evaporated and the pork is falling apart.

Remove the pan from the oven and lift the pork pieces out of the liquid and set them on a platter.

Using a fork, carefully shred the pork into bite-sized pieces, discarding any obvious big chunks of fat.

Pour the pork juice from the pan into a fat separator to further remove grease.

Return juices to the pan with the shredded pork.

Return the pan to the oven and cook, turning occasionally, until the liquid has evaporated and the pork is crispy and caramelized, about 30 more minutes.

Cooking time will depend on how much liquid the pork gave off, and how crispy you want them.