Preheat the oven to 275 degrees.
Heat the olive oil in a large Dutch oven over medium-high heat.
Season the entire pork shoulder well with sea salt and freshly cracked pepper, to taste.
Place the fat side down in the HOT Dutch oven and sear for 2 minutes, or until golden brown; repeat on all sides of the pork shoulder until completely seared.
Remove the Dutch oven from the heat.
Add the water, juniper berries, bay leaves, and fresh thyme sprig.
Cover with a lid and place into the oven to cook for four hours, carefully turning the pork shoulder over halfway through cooking.
Remove from the oven. Remove the bone, fat, juniper berries, bay leaves, and thyme sprig. Shred pork with a fork. Serve as is, if desired.
For crispy edges, transfer the shredded pork and juices to a rimmed baking sheet and broil, watching carefully, until the edges become a crispy. Serve. Enjoy.