1. Trim excess fat and season the pork butts with salt and pepper. Cut the pork butts widthwise into thirds.
2. Rub 2 Tbsp. of oil on the pork butt pieces to coat.
3. Place the pork butt pieces on a char-grill or flat-top over high heat and sear all sides. Remove from heat and reserve.
4. Add 2 Tbsp. of oil to a heated rondeau.
5. Add the onions, carrots and celery to the pan.
6. Cook until browned and tender. If needed, add a little water to the pan to pull the brown bits from the bottom of the pan.
7. Add the pork base, bay leaves, water and milk to the vegetables. Mix thoroughly. Bring to a boil.
8. Pour the contents of the rondeau into a 4″ full hotel pan. Add the pork on top of the vegetables in the milk broth.
9. Cover the pork with parchment, and then cover the pan with foil.
10. Roast in a convection oven at 325°F for 3 hours, flipping the pork halfway through.
11. Remove from the oven and place the pork in a clean 4″ full hotel pan. Allow to cool slightly. Pull pork into desired-sized pieces and strands.
12. Cover tightly with film wrap. Refrigerate until needed.
13. Strain the braising liquid through a chinois into a storage container, discarding any solids or impurities.
14. Allow liquid to congeal overnight under refrigeration. Remove and discard the settled fat cap. Reserve the liquid for any sauce needs or for holding the pork on the hot line for service.
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