On high heat, sear meat on all sides in oils in a large Dutch oven until browned. Remove meat and add aromatic vegetables, cook until they become translucent and color develops. Deglaze pan with Marsala wine and scrape bottom of pan to remove any bits. Return to a simmer and add seared pork along with the bay leaf. Place one piece of parchment paper and one piece of foil on top of Dutch oven, and cover with lid. Roast for 2 ½ to 3 hours at 325°F double wrapped with parchment and foil. Remove Dutch oven from oven and carefully take pork out of pot and place on a baking sheet. Discard remaining contents of Dutch oven. Pork should be falling apart. When cool shred
the pork with two forks, removing any large sections of fat
that have not melted away.