Take the cubes of pork shoulder and mix them with the fat back or best-quality lard. (The authentic recipe calls for the actual fat, which renders in the cooking process, but since I had some very good quality lard around, I used that and it worked just fine.) Season generously with salt, freshly ground pepper, a bay leaf, thyme and—here's where I parted ways with M. Pellaprat—a few cloves.

Place it all in a heavy pot (enameled cast iron works well) and add a good glassful of water. Bring to a simmer on top of the stove. Now you can continue cooking over gentle heat on top of the stove or, as I prefer, placing the pot in a slow oven (325°F, 160°C. Let the pot simmer for a good 3 hours or so, or until all the water has evaporated and the pork is fork-tender and lightly browned. If the meat hasn't browned, you can raise the heat so it does for a few minutes at the end.

Let the pot cool down a bit, then strain the meat from the melted fat by turning the pot's contents into a colander placed inside a large bowl. Remove the bay leaf and transfer the meat into a food processor, together with a ladleful of the rendered fat. Process, using the pulse function, until the meat is nicely minced but still has some texture to it—not yet a purée. Pack the mixture into jars, ramekins or other small containers and top off with the remaining rendered fat.

Let the containers cool completely, then place them in the fridge until ready to use. The fat will congeal and turn a creamy white color, forming protective layer on top of the meat. Use your pork rillettes as you would any spread, slathered over toasted bread.