Season the Swift Meats Petite Pork Shoulder Roast on all sides with salt and pepper.
In a spray bottle, combine the soy sauce, vinegar and 1/2 cup water.
Place the pork on the smoker over indirect heat. Spritz with the soy-vinegar spray. Smoke for 2 hours, spraying every 30 minutes.
Once the pork reaches an internal temperature around 170F degrees, remove it from the smoker.
Let it rest on the counter for about 15 minutes. Slice it into cubes.
Place a large sauce pot over medium-high heat. Add 2 teaspoons oil.
Add half of the diced pork and brown for 5 minutes. Remove from the pot. Add 2 more teaspoons of oil and the remaining pork. Brown for 5 minutes and remove from the pot.
Add 2 more teaspoons of oil, along with the onion and garlic. Sauté for 3-4 minutes.
Add the contents of the spray bottle into the pot. Stir, scraping up the bits on the bottom of the pot.
Add the pork back to the pot with the 2 teaspoons of coarse-ground black pepper, whole peppercorns, adobo seasoning, ginger and 1/2 cup water. Stir to combine. Add the bay leaves, tucking them into the broth.
Reduce the heat to low. Cover the pot and cook for 1 hour.
Serve over rice.
You can finish the dish on the smoker, too, if you’d like, but you won’t absorb anymore smoke flavor, because the pot is covered.