Start by cutting the pork shoulder into large chunks, about 2 inches each. Mince the garlic cloves, dice the yellow onion, chop the green bell pepper, and slice the carrots into thin rounds.

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the minced garlic, diced onion, chopped bell pepper, and sliced carrots. Sauté for about 5-7 minutes until the vegetables are softened and the onion is translucent.

Cooking

Brown the Pork

Add the pork shoulder chunks to the pot and cook for about 5-6 minutes, turning occasionally, until the pork is browned on all sides.

Add Remaining Ingredients

Stir in the canned diced tomatoes (with their juice), chicken broth, red wine vinegar, brown sugar, cumin, paprika, salt, black pepper, and bay leaves. Mix well to combine all ingredients.

Simmer

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 2 hours, or until the pork is tender and easily shredded with a fork.

Final Touches

Shred the Pork

Once the pork is tender, remove the bay leaves. Use two forks to shred the pork into bite-sized pieces, mixing it back into the sauce.

Serve

Serve the PO RUMBLE hot, with your choice of sides, such as rice, crusty bread, or coleslaw.