Get a large heavy-bottom dutch oven (large enough to hold all your ingredients). Add the pig's knuckle, bay leaf, and about 2 quarts of water (to cover the knuckle). Simmer on medium heat with the lid on for about 2 hours. You may need to add more water if the water goes down too much. Add in the celery and dash of salt and pepper and cook for another 30 minutes
Uncover the lid and remove the knuckles from the pot and place on a cutting board. Shred the meat with fork and put the meat back into the pot. Taste again and add more salt and pepper if needed. Add a splash of vinegar in there. Ready to serve