Liberally season pork with 4-1-1. Heat 12 inch cast iron skillet over medium high heat. Cover bottom with cooking oil. When hot, brown pork on all sides. Remove to platter and set aside.
Add onions to skillet with additional cooking oil, if needed. Cook onions for 5 minutes or until they start to brown slightly.
Deglaze pan with wine. Stir until all browned bits are loosened in the bottom of the pan.
Return pork to skillet. Add chicken stock and bay leaves. Cover. Reduce heat to low. Cover and simmer for 1 1/2 hours.
Remove cover and flip over pork pieces. Snuggle potatoes in with the onions and pork.
Lay carrots across the top of pork and potatoes.
Cover and continue to cook on low for an additional 1 1/2 hours.
Remove carrots, potatoes and pork from skillet and arrange on a platter.
Mix cornstarch with a small amount of cold water.
Pour into pan gravy and stir until thickened. If gravy doesn't thicken quickly, turn up the heat to medium high and stir constantly. Taste and adjust for seasonings. Pour into a bowl and serve alongside pork and vegetables.