Add the peppercorns, coriander, cinnamon, salt, and nutmeg to a large mixing bowl and mix well.

Add the pork and toss until well combined.

Add the thyme and garlic cloves, cover the bowl in plastic, and place it in the refrigerator overnight.

Preheat the oven to 300°F. Place the pork in a 9 ×13-inch baking dish and cover with 2 cups of melted fat.

Cover the baking dish with aluminum foil and place it in the oven.

Let it cook for about 3 hours, or until the meat can be easily pulled apart with a fork. Remove from the oven and let cool.

Using two forks, shred the meat while it is still in the baking dish. Using a large spoon, scoop the meat and fat into mason jars or crocks. Discard the thyme stems as you do.

Cover the tops of the jars with the remaining 2 cups of fat, let come to room temperature, and seal with a lid. Store well sealed in the refrigerator or cool basement for up to 1 month.