Pulse the boneless fatty pork shoulder and fresh pork fat together in 2 batches in a food processor until finely ground.
(NOTE: You could use coarse ground pork instead.)
Be careful not to grind to a smooth paste. Transfer to a 2 - 2 1/2 quart heavy saucepan.
Add the stock, onion finely chopped,garlic, bay leave(s), salt, black pepper, and allspice.
Bring to a boil, stirring to break up clumps.
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.
Spoon remaining liquid over pork.
Place a small round of wax paper on top of each ramekin, and chill until firm.
You could use a loaf pan for serving.
You could omit the allspice all together if you wish. It tastes good without too.