In a very large heavy stew pot, cook the bacon over medium heat until fat is rendered. Scoop out bacon and transfer to a deep bowl, leaving rendered fat behind.
Season the pork with salt and black pepper and add half of it to the casserole. Cook over medium-high heat, turning, until browned all over, about 10 minutes. Using a slotted spoon, transfer the pork to the bowl with the bacon. Brown the remaining pork.
Return all of the pork and bacon to the casserole along with any accumulated juices. Stir in the onions, garlic, jalapeno, bay leaves, cloves, and chicken broth; season with salt and pepper to taste and bring to a boil. Add the Ragu, nestling the pork into the sauce. Cover and cook over low heat until the pork is very tender, about 2 hours. Discard the bay leaves, add the cauliflower, bring to a simmer and cook 10 minutes. Stir in the Feta cheese and cilantro.