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Pork Roast Braised with Milk and Fresh Herbs (Maiale al Latte )

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Pork Roast Braised with Milk and Fresh Herbs (Maiale al Latte )

Pork Roast Braised with Milk and Fresh Herbs (Maiale al Latte )

amanda

Equipment

  • - Electric Pressure Cooker

  • - Digital Instant-Read Thermometer

  • - Food Processor

  • - Enameled Cast Iron Skillet

  • - Dutch Oven with Lid

  • - Slow Cooker (Crock Pot)

  • - Stainless Steel Skillet

  • - Large Stock Pot

  • - Silicone Baking Mat (for non-stick bakeware)

  • - Large Mixing Bowls

  • - Quality Cheese Grater

  • - Stainless Steel Measuring Cups and Spoons

Ingredients

  • 1/4 cup extra-virgin olive oil

  • 1 (4 1/2- to 5-pound) boneless pork shoulder roast (without skin)

Instructions

1

Instruction 1

Preheat oven to 350°F with rack in middle.
2

Instruction 2

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.
3

Instruction 3

Cover pot and braise in oven, turning roast occasionally, until tender (milk will form curds), 2 to 2 1/2 hours.
4

Instruction 4

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.
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