Braised Pork

Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. 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: Final internal cooking temperature must reach a minimum of 145°F, held for a minimum of 15 seconds. 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: Refrigerate at 41°F, or below.