Cut each boneless rib strip into 3 pieces, about 2 inches each.
Remove large chunks of fat but leave thin strips attached to meat. Put all meat and removed fat pieces into a large pot or skillet with high sides.
Add all the ingredients except for brandy, and let it come to a boil.
Turn it down to a simmer, cover and let pork cook for about 1 hour and 45 minutes. Check occasionally and stir.
At the hour point, check to make sure the meat is still partially covered by liquid, add 1/4 cup more water as needed, keeping the water simmering.
When the meat has gone the duration of time, remove the lid, turn up the heat, and boil the liquid down by half. This will take 10 minutes or so.
When the meat has been reduced by half, add the brandy if you are using and continue to cook meat while liquid evaporates. If you are skipping the brandy just continue cooking the liquid down, the meat will start to brown and crisp. Toss and turn the chunks, scraping up the browned bits as you can. Control the heat as needed.
When the liquid has almost disappeared and meat has crispy edges, take it off the heat.
With two forks pull apart and shred the remaining chunks of meat.
Discard any remaining pieces of fat.
Taste the meat and add salt as needed.
If you are making ahead, let it cool before refrigerating. When ready to reheat, add a tablespoon or two of water and stir until heated through.