Crispy Pork Bits With Jerk Seasonings

• 1 1/4 pounds boneless pork shoulder, trimmed of excess fat and cut into about 40 small pieces
• 3 cloves crushed garlic
• 1 tablespoon coriander seeds
• 1 dried chipotle or other chili
• 1 cinnamon stick
• Several gratings of nutmeg
• Salt to taste
• 20 to 40 cilantro leaves
• Juice of one lime

1. Put pork in a deep skillet.
2. Wrap garlic, coriander, chili and cinnamon in cheesecloth and add to pan, along with nutmeg and salt.
3. Add water to cover, and bring to a boil over high heat.
4. Turn heat to low, and simmer until pork is very tender, about 1 1/4 hours, adding water as necessary.
5. When pork is soft, remove cheesecloth sack and discard.
6. Raise heat to medium, and boil off all liquid, and then brown pork in its own remaining fat.
7. If pork sticks to pan, add a tablespoon or two of vegetable oil.
8. Put a piece of pork on a toothpick, followed by a leaf of cilantro, another bit of pork and another leaf.
9. When skewers are done, serve or set aside for an hour or two.
10. Drizzle with lime juice just before serving.

pork shoulder, garlic, coriander seeds, other chili, cinnamon, nutmeg, salt, cilantro, lime

Taken from cooking.nytimes.com/recipes/1866 (may not work)