Cut the pork belly, shoulder, and shank into walnut-sized pieces. Set aside.
Cut the back fat into small pieces and the pork belly into small lardons.

Bring the water to a boil in a large cauldron.
Once boiling, add the pork belly and let it melt for 5 minutes.
Add the pork belly and brown for 10 minutes at high temperature, stirring with a spatula.
Add the shank and shoulder and brown for 10 minutes, stirring constantly.
Add the back fat and melt until it reaches a boil.
After 1 hour, when the broth and fat cover the entire mixture, add the salt and pepper.

Cover the cauldron and let it simmer.
Let it cook for about 6 hours, stirring regularly, to shred the meat well.