Charcuterie Plate

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

* Per serving · 4 servings · Values may vary.