Preheat the oven to 250°F (121ºC).
In a large Dutch oven over high heat, combine the pork shoulder, pork belly, duck legs, wine, salt, nutmeg, star anise, cinnamon stick, rosemary, thyme, and fat.
Bring to a boil, cover and braise in the oven for about six hours, or until the meat completely falls apart at the slightest touch.
Remove from the oven. Use a Chinese wire mesh strainer to lift out all the solid pieces, reserving the liquid.
Discard the duck bones, star anise, cinnamon stick, rosemary, and thyme.
Shred the pork either by hand or put it into the bowl of a stand mixer fitted with the paddle attachment.
Pack into clean jars and top with a thin veneer of liquid fat.
Cover and refrigerate for a few days before digging in or freeze and keep until you are ready to eat.