Begin by cutting the pork shoulder into 2-inch chunks and seasoning them generously with salt and pepper. Heat a skillet over medium-high heat, add a tablespoon of oil, and brown the pork in batches until each piece has a deep golden crust, about 5 minutes per batch. Transfer the browned pork to your crockpot as you go.
In the same skillet, add chopped onions and minced garlic. Sauté until fragrant and slightly softened, about 2 minutes, scraping up any browned bits from the bottom of the pan. Transfer this aromatic mixture to the crockpot.
Add sliced carrots and dollops of tomato paste to the crockpot. Pour in the beef broth and toss in the bay leaves and thyme, stirring everything together to combine. Nestle the browned pork and sautéed aromatics into the mixture.
Cover the crockpot with its lid and set it to low. Let everything cook slowly for 6 to 8 hours, until the pork is incredibly tender and falling apart, and the vegetables are soft but still hold their shape. The house will fill with a rich, savory aroma as the flavors meld.
Once the cooking time is up, turn off the crockpot and remove the bay leaves and thyme stems. Give the stew a gentle stir, tasting and adjusting the seasoning with salt and pepper if needed. The sauce should be thick and coats the shredded pork beautifully.
Scoop the hearty stew into bowls, garnished with fresh herbs if desired. Serve hot with crusty bread or over mashed potatoes for a complete, comforting meal.
