Combine everything in a 6-7 quart heavy bottom pot or Dutch oven, and place over medium-high heat. Stir, to ensure the pork is coated and submerged.
When the mixture reaches a boil, reduce the heat to medium-low, partially cover the pot with a lid, and maintain a steady simmer until the pork is tender, and the sauce has reduced to slightly thicken, approximately 1 1/2 hours.
Once the pork is finished cooking, kill the heat and use a small ladle to skim off and discard the layer of liquid fat that has accumulated.
To serve, ladle into bowls atop freshly cooked white rice.