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1
In a 10 1/2-inch-wide braising pan or stockpot, bring 14 cups water to a boil with the onions, carrots, celery, sage, cloves, garlic, 1 tablespoon of the salt and the pork bones.
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2
Add the pork loin, pushing it down into the pot until it is covered with water.
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3
Return to a boil.
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4
Lower the heat, and simmer for 30 minutes.
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5
Turn the pork, and simmer for another 30 minutes.
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6
Turn the pork, and simmer for 15 minutes more, or until a meat thermometer inserted in the center of the loin registers 145 degrees.
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7
Remove the pot from the stove, and allow the meat to cool in the liquid.
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8
Remove the meat to a platter.
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9
With a slotted spoon, scoop the vegetables from the pot.
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10
In a food processor, puree the vegetables with the remaining salt and the olive oil; there should be about 6 cups of sauce.
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11
Slice the meat across into 1/4-inch-thick slices; there should be about two dozen slices in all.
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12
Spread 1 cup of sauce on a medium platter or in a baking dish.
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13
Place a layer of pork slices on top of the sauce, and then spread the slices with more sauce.
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14
Continue until all the sauce and meat have been used.
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15
Cover with plastic wrap, and refrigerate for 1 hour or up to 3 days.
