Cerdo guisado

Lávate las manos. Lava todas las frutas y verduras frescas sin envasar bajo el grifo. Escúrrelas bien. 1] In a large pot, bring 1 gal. of water to boil. Add pork base. Slice pork into 5” x 5” pieces. Season with salt and pepper. Add the oil to a heated rondeau. Sear the pork in batches on all sides until browned. Place in two 4” stainless-steel hotel pans. 2] Add onions, carrots, garlic, and bay leaves to the rondeau. Cook until vegetables are caramelized and tender. Pour equal amounts of stock between the two pans of pork. Cover the pan tightly with foil. Place in a 300°F oven. Cook for 2½ to 3 hours, or until spoon-tender. CCP: La temperatura interna final de cocción debe alcanzar un mínimo de 145 °F y mantenerse durante al menos 15 segundos. 3] Place the pork in clean 4” full stainless-steel hotel pans. Let cool. Hand-pull while still warm. Place in a storage container. Cover, label, date, and refrigerate for future service. CCP: Conservar en el frigorífico a una temperatura de 41 °F o inferior.