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1
Combine the first 6 ingredients in a saucepan and add water to cover.
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2
Turn the heat to high, bring to a boil, and skim any foam that comes to the surface.
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3
Partially cover and adjust the heat so the mixture simmers steadily.
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4
Cook until the meat is quite tender, about an hour, then cool.
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5
Discard the bay leaves, shred the meat with your fingers, then taste and add salt and pepper.
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6
Stir in the tomatoes and set aside.
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7
Preheat the oven to 400F and grease a 9 x 12-inch baking dish, preferably glass.
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8
Bring 1 quart water to a boil in a large saucepan and add a large pinch of salt.
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9
Adjust the heat so the water simmers and begin to add the cornmeal in a steady stream, stirring or whisking all the while to prevent the formation of lumps.
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10
When it has all been added, turn the heat to low.
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11
Continue to cook, stirring frequently and whisking if necessary to break up lumps, until the mixture begins to pull away from the sides of the pot, about 15 minutes.
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12
Turn off the heat; taste and add more salt if necessary, along with some pepper.
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13
Stir in the butter until melted.
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14
Spread a third of the cornmeal mixture onto the bottom of the baking dish, then spread all of the shredded pork mixture over it.
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15
Spoon the remaining cornmeal mixture on top of the pork and spread evenly to cover the pork.
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16
Transfer to the oven and cook until nicely browned and warmed through, about 40 minutes.
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17
Remove from the oven, cool slightly, then cut into squares and serve.
