Buy two large thick pork steaks, or, cut 9 pound whole pork shoulder in four across the grain of the meat, debone, trim, each piece a net weight of 2+ pounds. Wrap and freeze unused portions.

In large, deep cast iron skillet with tight lid, medium heat butter with oil, when butter stops foaming, put two pound piece of pork in, brown meat on both sides, seven minutes each side.

Add bone for flavor. Add salt, pepper and a cup of milk, bring to boil, turn heat down to simmer, place lid on tight, simmer an hour.

When milk has turned brown, flip meat, add another cup of milk, bring to boil with lid off, put lid back on, simmer another hour.

For the bolognese sauce, Pour the pork fat and sauce in cup with fat separator. Yield is about a quarter cup fat. Save fat in freezer for cooking purposes. Pour sauce back in skillet. Add few tablespoons of water to the pan, bring bolognese sauce to boil while scraping the brown pan drippings with a fork. Ten minutes.

Tastes great with ceasar salad, microwaved asparagus, and fresh baked sour dough bread. Enjoy.