In a large Sauce Pan, add water, then add the following: Salt, pepper, cinnamon, cardimum, cloves, onion, & pork butts uncovered & let it come to a rolling boil.

Turn down to medium-low heat. Break up meat using a metal wire spoon. Cook for 6 hours stirring occasionally. (Do not cover pot) slow cook for 6 - 8 hours, or until water is mostly evaporated.

Use metal wire spoon to remove any additional moisture. Remove from the heat to cool to room temperature from 1/2 - 1 hour.

Place in (plastic/glass/metal) bowl that has lid add heavy cream. Stir in completely.

Refrigerate to harden like a spread. Keep Refrigerated.
Lasts about 5-7 days (no longer)

Notes: Can be made in batches or divided into smaller portions once made to freeze.