Cut the pork shoulder into 3” cubes. Add 1 tbsp cooking oil to a medium stock pan over high heat. When hot, add the pork shoulder pieces and brown on each side.
Turn the heat down to low. Add in 2 tbsp soy sauce, water, bay leaves, salt and pepper. Cover and simmer for 2-3 hours, until the pork is tender and falling apart.
In a medium-sized bowl, mix the remaining soy sauce, oyster sauce, lime juice, fish sauce, honey and pepper. Stir to combine.
When the pork is done, break it up into small pieces and add to the bowl with the sauce. Stir well to combine.
For best results, caramelize the meat in two batches. Heat a skillet over medium high heat. Add the remaining cooking oil. When hot, add half the pork mixture to the pan. Spread it out so the meat isn’t crowded. Allow the meat to caramelize on one side, without moving it in the pan for 2-3 minutes. When it’s sizzling and brown, flip it over to caramelize the other side. Take the meat off the pan and finish the second batch.