Charcuterie Plate

Directions

1. 1
   1. In mixing bowl, combine garlic, allspice, black pepper, coriander, cinnamon and salt, mix well to combine
2. 2
   2. Rub and knead the spice mixture all over pork to cover completely, cover and let rest overnight
3. 3
   3. In sauce pot add pork with thyme sprigs and bay leaves
4. 4
   4. Cover mixture with water
5. 5
   5. Bring to a boil, reduce to a simmer and cook for approximately 2-3 hours, stir as needed
6. 6
   6. Check for doneness after 2 hours, the meat will be easy to shred with a fork and the fat will be clear and beautiful
7. 7
   7. Over a bowl, place a chinois, strain mixture and set aside to let pork rest
8. 8
   8. In mixing bowl, shred meat and mash the fatback
9. 9
   9. Mix well to combine and add approximately 1/4 cup of the reserved fat
10. 10
    10. Season to taste with salt and pepper