Charcuterie Plate

• 6 cloves garlic minced
• 2 teaspoons allspice berries ground in spice grinder?
• 2 teaspoons black peppercorns ground in spice grinder?
• 1/2 teaspoon coriander seed ground in spice grinder?
• 1/4 teaspoon cinnamon
• 1/4 cup kosher salt
• 3 pounds pork butt Boneless, cut into 2 inch pieces
• 1/2 pound pork fat back cut into 1/2 inch pieces?
• 10 sprigs fresh thyme
• 3 bay leaves crumbled
• water As needed, or pork broth

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

garlic, black peppercorns ground, coriander seed, cinnamon, kosher salt, pork butt, pork fat back, thyme, bay leaves, water

Taken from www.yummly.com/recipe/Charcuterie-Plate-2254977 (may not work)