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1
Preheat the oven to 325F.
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2
Rinse the pork, pat dry, and cut into 2-inch cubes.
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3
Place the meat, along with the bone, in a large, deep ovenproof skillet or Dutch oven.
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4
Add the thyme, rosemary, salt, bay leaves, peppercorns, juniper, and nutmeg.
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5
Add the water, place over medium-high heat, and bring to a low boil, stirring occasionally.
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6
Cover tightly and transfer to the oven to cook for 3 1/2 to 4 hours, until the fat is rendered and clear and the pork is fork-tender (see Know-how, page 172).
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7
You may need to add more water after 2 1/2 to 3 hours to prevent the pork from sticking.
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8
Remove from the oven and cool slightly.
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9
Drain the pork, reserving the fat and discarding the bone, bay leaves, and thyme and rosemary sprigs.
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10
Shred the meat with two forks and add most of the fat, reserving about 1/4 cup.
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11
Mix well and season to taste with salt and pepper.
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12
Pack the pork mixture into small ramekins or glass jars, seal tightly, and refrigerate for several days before serving.
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13
To keep for up to 2 weeks, seal the containers with a layer of the remaining melted fat and store in the refrigerator.
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14
Serve cold or at room temperature with toast points or crostini (see Know-how, page 19).
