In a 7 quart or larger cast iron dutch oven with a lid, add the pork roast. If you need to cut it in half to make it fit, do so. Add the bay leaves, garlic, salt and pepper and add enough water to cover or almost cover the roast.
Partially cover with the lid and bring to a low simmer over medium high heat. Reduce heat to maintain the simmer and cook until the roast is falling apart--3 to 4 hours. Once tender, remove the meat to a cutting board and allow to cool until you can handle it.
Preheat the oven to 350. Cover the roast with water as instructed above, cover fully with the lid and bake until fork tender--3 to 4 hours. Check the water level in your pot halfway through cooking and add water to keep it mostly covered.
Once tender, remove the meat to a cutting board and allow to cool until you can handle it.
Pull the meat away from the bones and separate any fat. Remember one half of your roast will be much more tender than the other half. Just get as much meat off as you can.
If you want to make your meat more finely textured, use your stand mixer or hand mixer to break the meat down to smaller pieces
Make the sauce by mixing all the ingredients together in a small bowl. Taste and adjust the sugar and vinegar as needed before adding to the meat.
Add the sauce and stir gently to combine. Serve warm on toasted buns or freeze for dinners later.
Note 1: This BBQ sauce can be adjusted to your preferred level of sweetness and tartness. Feel free to taste and add more or less of an ingredient or just use a bottle of your favorite good BBQ sauce and call it good.