Note: You will need a large Dutch oven and a cast iron skillet, for this recipe.
Preheat oven to 300ºF for grass-fed meat, or 325ºF for grain-fed.
Once pork shoulder is completely thawed, begin by separating it into three pieces. Looking at the ends of the cut, you'll notice it has three natural sections. Not always easy to find, these sections are most obviously divided between lines of fat. Following the fat is usually a helpful way to discover the beginning and end of one piece, but cut slowly with a sharp paring knife, in order to avoid lobbing a piece off too soon. You should finish with three pieces that are within the same realm of size. It's okay if they're not perfect.
Roll each piece of meat into a tight "log" and tie horizontally with twine. Make sure you don't tie too loosely. I usually find four or five ties to be about right, depending on the length of the log. Heavily salt all sides of each pork shoulder. Do not be scarce! You will lose a lot of salt in the searing process.
Heat 1 tbsp of coconut oil in a heavy cast-iron skillet, over medium-high heat. Once the oil is rippling, add the first piece of pork and sear all sides until golden brown. Approximately 3-5 minutes per side. Expect some smoke, but adjust heat slightly if it becomes incessant. Once finished, rinse pan, and repeat with new oil for each section of meat. When all the meat is seared, rinse the pan one last time.
Over medium heat, add 1 tbsp of oil to the cast iron skillet. Once hot, add the leek and onion to the pan, and cook until translucent. Add nutmeg, cinnamon, turmeric, and ginger just before finishing, and transfer mixture to Dutch oven.
If the coconut milk is solidified, mix in a bowl to remove most, if not all, the chunks. Add stock and coconut milk to Dutch oven. Sprinkle roughly 1 tsp of salt into mixture, and finish with fresh curry leaves.
On the stovetop, bring mixture to simmer, cover, and place in oven to cook for 2 hours. Remove the lid from the Dutch oven and return to cook for one more hour. 3 HOURS, TOTAL.
Once finished, remove from oven and place each log of pork on a cutting board. Very carefully, remove and discard the twine. Since the pork will be very tender, it will be difficult to cut without falling apart. Make sure you have a very sharp knife, and don't worry if it isn't perfect. Cut the pork horizontally into approximately 1-2 inch slices, and carefully transfer back to the Dutch oven.
In a fine mesh strainer, separate liquid and vegetables, SAVING BOTH. In a blender add vegetables and 2 cups of liquid. Blend until smooth, adding more liquid to meet your desired thickness. Salt to taste, if necessary, and pour over pork. Cover and return to oven for an additional 10 minutes (to reheat).
Serve with basmati or wild rice, and ENJOY!