Slice the pork into large chunks. Place the pork chunks in a large pot or Dutch oven.
Cover the pot and bring the mixture to a boil over medium-high heat. Reduce the heat to medium-low and let it simmer gently for 1.5-2 hours or until the pork becomes fall-apart tender and easy to shred
Using a fork, shred the cooked pork into bite-sized pieces and cook on low for 10-15 additional minutes to allow the pork to absorb the juices.
Increase the heat to medium-high again to crisp up the edges of the pork (works better with fattier cuts of pork), or transfer the shredded pork to a baking sheet and broil briefly until crispy.