Combine all the ingredients in a bowl except the water and the lard, cover tightly, and marinate overnight.
Preheat oven to 300ºF.
Transfer all the marinated ingredients plus the water to a heavy-bottomed saucepan or casserole. Cover and roast for 4 hours.
At completion of the roasting, remove the meat from the saucepan and set aside. Discard the bay leaves. Place the saucepan with the fatback over medium heat and boil off any remaining water. Discard any solid fat remaining.
Place the meat in the bowl of a mixer fitted with a paddle. Use the mixer at low speed to break up the meat while slowly adding all of the melted fat. Pack the meat into a 300-gram ceramic terrine.
Liquefy the lard and pour over the top of the "rillettes" to seal the top. Refrigerate until very cold to solidify the fat.
Let rillettes come to room temperature before serving.