|Lean boneless pork shoulder/Butt/loin end||3 Pound, trimmed of fat and cut into 2-inch chunks|
|Salt||1 1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm), minced or pressed|
|Dry thyme leaves||1⁄2 Teaspoon|
|Water||1 Cup (16 tbs)|
|Whole black peppercorns||6|
|Toast/Crackers/crisp raw vegetables such as green bell pepper strips/turnip slices/zucchini slices||4|
Place pork in a deep 2- to 2 1/2-quart casserole.
Mix in salt, pepper, garlic, thyme, and 1 bay leaf.
Pour in water.
Cover and bake in a 250° oven until meat falls apart in shreds when prodded with a fork, 3 1/2 to 4 1/2 hours.
Discard bay leaf; skim and discard fat from meat mixture.
Pull meat into shreds, using 2 forks.
Blend meat well with juices, then pack into a 5- to 6-cup serving container.
Arrange remaining bay leaves on top as garnish; scatter with peppercorns.
Cover and refrigerate until cooled to room temperature, about 2 hours (or for up to 1 week; serve at room temperature).