This beginner-friendly, hands-off braise is for anyone seeking fall-apart pork and lots of savory sauce. After browning whole heads of garlic and the pork, the two braise with water until the pork is shreddable, the garlic is buttery and the surrounding liquid is as flavorful as can be. Some braises are loaded with many aromatics, but this one zeroes in on caramelized garlic, a heavy hitter that can singlehandedly season a dish. Slice or shred the meat and serve with something starchy to soak up the braising liquid, like mashed potatoes, tortillas, or bread for dunking.