Make a marinade by combining all ingredients, except pork and oil, in a large bowl. Cut the pork into large (about 4”) chunks, and add them and 1/4 cup of the oil to the marinade and toss to coat. Cover, refrigerate and marinate the pork 8 hours, or overnight.
Remove the meat from the marinade and set on a large plate. Set marinade aside for now. Preheat the oven 325˚F. Place the remaining oil in a large skillet set over medium-high heat. Sear the chunks of pork, a few pieces at a time, until nicely coloured, and then transfer to a Dutch oven or deep 13” by 9” casserole.
Drain the oil from the skillet, and then pour in the marinade. Bring to a boil, and then pour hot marinade over the pork. Cover and cook the pork in the oven 2 1/2 hours, or until very tender.
Remove the pieces of pork from the pot and set in a large bowl. Use 2 forks to pull the meat into shreds. Pour and mix in the liquid left in Dutch oven or casserole. Taste the pork and, if needed, add additional salt, and then serve.