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1
In a large bowl, combine the meat, brandy, pepper, salt, coriander, allspice, garlic, and bay leaves.
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2
Cover tightly and chill for at least 1 hour or overnight, then let stand at room temperature for 30 minutes.
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3
Meanwhile, preheat one's oven to 300 degrees.
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4
Lift the meat and bay leaves from the marinade and transfer them to a Dutch oven.
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5
Stir the fatback and onion into the meat; pour 1/2 cup water over the mixture and drop in the thyme.
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6
Cover the pot and let the meat braise slowly until it is meltingly tender and most of the watery liquid has evaporated (with only rendered fat remaining), 3 1/2 to 4 hours.
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7
If any liquid remains, simmer gently, uncovered, on the stovetop until evaporated; discard the thyme and bay leaves.
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8
Using a slotted spoon, transfer the meat and any bits of partially rendered fatback to the bowl of a mixer fitted with a paddle attachment.
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9
Mix on low speed until meat is shredded.
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10
(Although we find it a bit unnecessarily tedious, one might also perform this step with a fork.)
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11
Slowly beat in all but 1/4 cup of the pork fat left behind in the bottom of the Dutch oven.
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12
Spoon the potted pork into one medium crock or several individual crocks.
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13
Spoon the reserved 1/4 cup fat over the pork in an even layer, like sealing wax.
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14
Let cool to room temperature, then cover tightly and chill for at least 4 hours and up to a weeks (we have on occasion even frozen this for up to 3 months).
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15
Let sit at room temperature for 1 hour before serving with cornichons, mustard, and crackers or crusty bread.
