Add in the oil to your cast iron dutch oven on med-high heat.
Salt and pepper the pork all over and brown on all sides (about 5 minutes a side).
Remove the pork and drain all but 1 T of the oil from the pan.
Keeping the pork aside, add in the rhubarb, pepper, and garlic and saute for a couple of minutes.
Add in the 1/2 C of white wine and reduce by half.
Return the pork to the pan along with the chicken stock, honey, soy sauce, bay leaf, and spices.
Bring this mixture to a boil and then reduce to a gentle simmer and cover.
The pork will take about three hours to cook, and make sure to flip halfway though. It is done when you can take a fork and easily shred the meat. If it does not shred easily, cover and let it cook for another 15 minutes and try to shred again.