1 piece 2 lbs (1 kg) boneless pork, in the leg or shoulder, fat removed

2 tablespoons (30 ml) olive oil

5 cups (1.25 litres) chicken broth, approximately

3 onions, peeled and halved

3 carrots, cut into chunks

3 stalks celery, cut into chunks

1 tablespoon (15 ml) peppercorns

2 bay leaves

4 cloves

Salt and pepper

In a large pot, brown the pork in the oil. Season with salt and pepper. Add the remaining ingredients. Add broth, if needed, to cover. Bring to a boil. Cover and simmer gently for 2 hours and 30 minutes to 3 hours, depending on the cut of meat, until the meat is fork-tender. Strain the broth through a sieve and return to the pot. You'll need 1.5 litres (6 cups) of liquid. If necessary, add chicken broth. Set aside. Discard the vegetables.

Break the meat into large pieces. Refrigerate if necessary.

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