Pull out and discard any bones. Pull the meat into fist-size pieces, discarding any large lumps of fat. (Remember, you need some fat to keep the pork moist.) Using a cleaver or a heavy chef’s knife, coarsely chop the pork—the pieces should be between 1/4 and 1/2 inch in size. Alternatively, pull the pork into shreds using meat claws or two large forks.