PORK ROAST BRAISED w/MILK & FRESH HERBS

By BobD

Ingredients

• 6 SERVINGS
• 1/4 cup extra-virgin olive oil
• 1 (4 1/2- to 5-lb) boneless pork shoulder roast (without skin), tied
• 3 juniper berries, 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

Details

Servings 6
Adapted from gourmet.com

Preparation

Step 1

Preheat oven to 350F with rack in middle.

Heat oil in a wide 5- to 6-quart ovenproof heavy pot over medium heat until it shimmers, 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.

Cover pot and braise in oven, turning roast occasionally, until tender (milk will form curds), 2 to 2 1/2 hours.

Transfer roast to a carving board and loosely cover. 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.


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.