Pork Shoulder | Olive Oil Kosher Salt | Pepper Bay Leaves | Rosemary Ground Thyme | Water
Preheat a Dutch oven and add olive oil. Season pork with salt and pepper and carefully place in the Dutch oven. Sear each side.
Add bay leaves to the crockpot, place pork on top and carefully pour liquid from your Dutch oven over the pork. Sprinkle the remaining ingredients over the pork.