1. Pulse the boneless fatty pork shoulder and fresh pork fat together in 2 batches in a food processor until finely ground. 2. (NOTE: You could use coarse ground pork instead.) 3. Be careful not to grind to a smooth paste. Transfer to a 2 - 2 1/2 quart heavy saucepan. 4. Add the stock, onion finely chopped,garlic, bay leave(s), salt, black pepper, and allspice. 5. Bring to a boil, stirring to break up clumps. 6. Reduce heat, and simmer, partially covered, stirring occasionally, until meat is tender, and liquid is still visible below surface of meat, 1 1/2 to 1 3/4 hours. Discard bay leaf from pot. Spoon into 5 8 oz ramekins with a slotted spoon. 7. Spoon remaining liquid over pork. 8. Place a small round of wax paper on top of each ramekin, and chill until firm. 9. You could use a loaf pan for serving. 10. You could omit the allspice all together if you wish. It tastes good without too. ---------------------------------------------------------------------------
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