Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Wrap thyme, and peppercorn in a cheese cloth. Tie with butchers twine. Set aside.
Dissolve chicken base in water. Set aside.
Heat Blended Oil in a large rondeau over medium- high heat. Season and Sear pork on all sides. Remove the pork from the pan after caramelizing and transfer into a hotel pan.
Add onion, carrot and garlic to the pan to the hot rondeaux, scraping up the fond as the vegetabels begin to sweat.
Cook, while stirring constantly, until onion begins to color, about 2-3 minutes.
Deglaze the pan with white wine. Reduce by half.
Carefully pour liquid over the seared pork along with any residual marinade and the sachet of pepper and thyme.
Cover the hotel pan with plastic wrap, then aluminum foil.
Braise in a preheated 325°F oven until fork tender, about 2-1/2 to 3 hours or until the center internal temperature reaches 190°f. You should be able to pull the pork apart easily with 2 forks.
Remove from the oven and transfer pork to a cooling rack, reserving braising liquid. Remove excess fat from the braising liquid. Strain the liquid through a fine mesh strainer lined with cheesecloth into a storage container. Label, date, then transfer to refrigeration if not for same day use.
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