In a large pot or Dutch oven, heat 2 tbsp. oil over high. Season the pork with salt and pepper. Working in batches, cook until browned all over, 7 to 10 minutes per batch, adding remaining oil by the tablespoon between batches.
Return the pork to the pot. Add the remaining ingredients and bring to a boil. Reduce the heat to low; cover and simmer until the pork is tender, about 1 hour. Increase the heat to high; cook, uncovered, stirring often, until the liquid is almost evaporated and the pork is tender, 20 to 30 minutes. Let cool, uncovered, 2 hours.
Freeze six 2-cup portions plus one 1-cup portion.
