Step 3) Once all the meat is seared, add 4 of the garlic cloves, half the onion, ancho chiles, bay leaves, and the water (you want enough water to cover the meat). Bring the water to a boil, then reduce heat to medium low, cover, and cook for up to 2 hours or until the meat is tender and easily shreddable. Once the meat is ready, shred it to your desired doneness, remove it from the pot, and reserve the cooking water.