Frank's Recipes! Pork Spread Rillettes

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Pork Spread Rillettes

5 to 6 lb. chine end pork loin, including fat
4 to 5 tsp. salt
2 tsp. ground black pepper
1/2 tsp. ground allspice
2 bay leaves
a pinch of nutmeg
a pinch of thyme
2 cup water

Preheat oven to 320 degrees. Cut pork or have butcher do it, into 2-inch cubes. Place pork cubes and bones in a heavy pot and add all remaining ingredients. Slowly bring to a boil, stirring constantly. Cover tightly and place in oven 4 to 5 hours. Occasionally add more water, if necessary, to keep mixture from drying out. When done, drain pork; discard bones and bay leaves. Keep fat, but let it cool in a separate container. Shred the meat with two forks. When fat has cooled, mix it into meat mixture and pack this mixture into tightly sealed refrigerator or small Mason jars and refrigerate for at least 2 days. It also freezes well. Serve at room temperature with crusty bread or toast. A delicious and traditional "old world dish".