Add all ingredients into a slow cooker.
Set slow cooker to high for 2 hours, then reduce to low and cook an additional 5 hours.
Because the leftover barbecue pork contains fat, the second-day step is necessary.
Remove crock, allow to cool, then place in the fridge overnight.
Remove the crock from the fridge.
Using a spoon, remove the accumulated fat from the top of the stew.
Discard all fat.
Place crock back inside the cooker and set to low for 6 hours.
After 6 hours, remove any bones.
Using two forks, shred any remaining large chunks of meat.
Remove and discard the two bay leaves.
Serve stew over white rice or southern buttermilk cornbread.
You can freeze portions for lunches or another meal. Make sure to use freezer-safe plastic.
