Simmering a pork roast with milk and a generous handful of herbs results in
Heat oil in a wide 5- to 6-quart ovenproof heavy pot over medium heat until it shimmers,
Cover pot and braise in oven, turning roast occasionally, until tender (milk will form curds),
Transfer roast to a carving board and loosely cover.
Cooks' notes:
very tender meat with rich, silky juices.
Ingredients
1 (4 1/2- to 5-pound) boneless pork shoulder roast (without skin), tied
3 juniper berries (see cooks' note, below), crushed
2 large rosemary sprigs
2 large sage sprigs
1 sprig fresh or 4 dried California bay leaves
1 garlic clove, chopped
1 teaspoon fine sea salt
1/2 cup dry white wine
3 cups whole milk
Preparation
Preheat oven to 350�F with rack in middle.
then lightly brown roast on all sides with juniper berries and herbs, 8 to 10 minutes total.
Add garlic and sprinkle roast with sea salt and 1/2 teaspoon pepper, then cook until
garlic is golden, about 1 minute. Pour wine over roast and briskly simmer until reduced by half.
Pour milk over roast and bring to a bare simmer.
2 to 2 1/2 hours.
Strain juices through a fine-mesh sieve into a bowl (discard solids), reserving pot,
and skim off fat. Return juices to pot and boil until flavorful and reduced to
about 2 cups. Season with sea salt and pepper. Slice roast and serve moistened with juices.
�Juniper berries can be found in the spice aisle at supermarkets.
�Pork can be braised 1 day ahead and chilled in liquid, uncovered, until cool, then covered.
Bring to room temperature, then reheat and proceed with recipe.