Combine all the ingredients in a large Dutch oven and bring mixture to a simmer over medium-high heat, uncovered.

Once the mixture has come to a simmer, cover and place in oven and cook for 2 hours, or until the pork falls apart when prodded with a fork.

Remove the pot from oven when done cooking, turn the oven to broil.

Line a jelly roll pan with aluminum foil. I recommend double layering.

With a slotted spoon, scoop out the pork and place it on the foil lined pan. Discard everything in the Dutch oven except for the liquid.

Place the Dutch oven on the stove over high heat and boil until liquid is thick and syrupy, about 20 minutes. I noticed that it won't look thick and syrupy until you take it off the heat. So after 20 minutes, remove from heat, and you should see that your liquid has nicely thickened up.

While the mixture is thickening, use two forks to shred the pork. When the mixture has finished thickening, place pork back into pot and gently toss pork in the liquid trying not to break up the pork even more.

Place the pork back on the lined baking pan and place in the oven under the broiler for 5-8 minutes, then flip the pork and let brown on the other side for another 5-8 minutes. Watch it carefully so you don't get burnt pork!

Serve immediately or store in an airtight container in the refrigerator for up to 5 days.