|Pork belly||2 Pound (1 kg)|
|Pork shoulder/Butt of pork||1 Pound (500 g)|
|Garlic||2 Clove (10 gm)|
|Water||1 Cup (16 tbs) (adjust quantity as required)|
|Freshly ground black pepper||To Taste|
Cut belly and shoulder (or butt) of pork into 2 1/2 cm/1 in pieces.
Sprinkle liberally with salt, and place in a large saucepan with garlic cloves.
Add sufficient water barely to cover the meat.
Cover the pan and cook over very low heat for 4 hr. (if water evaporates, add a little more to ensure pork does not fry in its own fat).
After 4 hr., remove lid, and continue to cook until water has evaporated.
Allow to cool overnight.
Shred pork into individual fibres (it is easier to do this with the hands) and place in a large mixing bowl.
When all the meat is shredded, mix it well with its own fat with a wooden spoon.
Season with plenty of salt and black pepper (it should be highly seasoned).
Pack into individual crocks, chill, and serve with French bread. (Seal with pork fat if not eaten right away.)