Prepare a sous vide water bath and heat to 65 degrees C.

Using the tip of a paring knife, cut a deep slit for each garlic clove all over the roast and insert the garlic cloves deep into the meat. Season the meat on all sides with the salt and pepper.

Heat a heavy skillet or Dutch oven over medium high heat and add the oil. When very hot, add the roast and sear until nicely browned on all sides, 4 to 6 minutes per side. Remove the roast from the skillet and transfer to a vacuum bag. Add the bay leaves and then seal the bag, removing all air. Lower the roast into the water bath and cook, fully submerged, for at least 18 and up to 36 hours. The longer you cook the roast, the more tender it will be. The cook time will vary depending on how thick your roast is and also how much fat/marbling it has. Leaner roasts tend to take longer to cook. You can get a pretty good idea of whether your roast is tender enough by removing it from the water bath and pressing on the meat with your fingers (use plastic gloves to prevent burning your fingers). When you feel that the roast is tender to the touch with little resistance, remove the bag from the water bath and remove the meat from the bag. Discard the bay leaves and reserve the juices in a heatproof bowl along with the meat. When the meat has cooled 5 to 10 minutes, pull it apart using two forks (discard any fatty pieces). Toss the meat with the cooking juices and season with additional salt and pepper if necessary.

Serve the warm meat on warm poboy bread, dressed as desired.