Pork Rillette

• 2 teaspoons allspice berries
• 2 teaspoons black peppercorns
• 1/2 teaspoon coriander seed
• 1/4 teaspoon cinnamon
• 3/4 ounce kosher salt
• 3 pounds boneless pork shoulder trimmed, cut into 2-inch cubes
• 10 thyme sprigs
• 6 cloves garlic minced
• 1 quart pork fat rendered, melted

1. 1. In a spice grinder, combine the allspice, peppercorns and coriander and grind to a powder; stir in the cinnamon and 1/4 cup of salt. In a large bowl, toss the pork with the spice blend until well coated. Add the thyme and garlic. Cover and refrigerate overnight.
2. 2. Bring the pork to room temperature. Add the melted pork fat to a pot with the pork and seasonings. Cover partially and cook covered in a 225 degrees F oven until the meat is very tender, 4 hours, or up to 6 hours. Let cool slightly, then, using a slotted spoon, transfer the pork and garlic to a large bowl; discard the thyme. Mash the garlic and shred the pork, discarding any gristle. Stir in 1 cup of the fat and season with salt. Massage the meat and fat so that it becomes homogenous. Pack the meat into a ceramic bowl or individual crocks.
3. 3. Reheat the fat and ladle a 1/2-inch-thick layer on top of the pork. Cover and refrigerate overnight.

berries, black peppercorns, coriander seed, cinnamon, kosher salt, pork shoulder, thyme, garlic, pork

Taken from www.yummly.com/recipe/Pork-Rillette-2255267 (may not work)