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Finely grind juniper berries, peppercorns, and
allspice in an
electric coffee/spice grinder, then stir together
with brown sugar
and salt in a small bowl. Rub spice mix all over
pork and chill in a
sealed plastic bag 1 day.
Transfer pork to a 6-quart pot and cover with cold
water by 1 inch.
Bring to a boil, then reduce heat and simmer, covered,
adding more
water as needed to keep pork submerged, until meat
is very tender,
3 to 3 1/2 hours.
Transfer pork to a cutting board and let stand
25 minutes before
slicing.
