Prepare the marinade the day before and let it rest, then pour it into a large rectangular dish about the same size as the pork shoulder steak.

Let the pork sit at room temperature for 30 minutes, then place it on the marinade.

Coat the pork well, turn it over, cover the dish, and marinate in the refrigerator for 24 hours, turning it 2 or 3 times.

On the day of cooking, drain the pork shoulder steak.

Remove the thyme and bay leaves from the marinade and set the marinade aside.

Remove the rind from the pork belly.

Cut the pork belly into sticks. Heat the olive oil in a large oval Dutch oven.

Add the bacon pieces and cook until browned.

Remove the bacon and set aside. Replace with the pork shoulder steak.

Brown the pork well on both sides, then return the bacon to the pot.

Add the roughly chopped tomatoes.

Stir and add the marinade.

Stir again. Dissolve the tomato paste in a little marinade.

Add the tomato paste, stir, preheat the oven to 350°F (180°C), and bring to a gentle simmer.

Cover the Dutch oven and bake for 2 1/2 hours, turning the meat twice during cooking.

Drain the pork, remove the fat and bone.

Shred the meat and place the reduced marinade in a large serving dish.

Add the braised pork. It's ready to serve!