Next, in a small Dutch oven or heavy pot with a lid, heat the bacon fat over medium-high heat until melted and shimmering.

Cooking in batches so you do not over-crowd the pot - sear the meat – Add the pork to the hot pot and sear on all sides until browned, about 3-4 minutes per side. This locks in flavor. Remove the pork and set it aside.

Next, sauté the Onion – In the same pot, add the diced onion and cook until softened, stirring occasionally (about 3 minutes).

Place the pork back into the pot and pour in the stock or broth, making sure the meat is mostly covered.

Stew Low and Slow – Cover with the lid, reduce the heat to low, and let it simmer for 2-3 hours until the pork is fork-tender and the flavors have melded.

For the Rice: a half hour or so before the pork is done, prepare the rice by adding the rice and broth to a stock pot; cover with lid and bring to a boil, reduce heat to low and cook 20 minutes. Remove from heat and set aside. Fluff with a fork before serving.

Next, us 2 forks to break up the meat, discarding any unwanted fat if necessary.

Taste the broth and meat for seasonings and adjust if needed.

Serve & Enjoy – Spoon the stewed pork and broth over hot cooked rice.