Milk-Roasted Pork Recipe
By January 1, 2014Published:
- Yield: 6 to 8
- 1 3-pound pork roast boneless
- 6 cloves garlic peeled and cut in half lengthwise
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons unsalted butter
- 1 small sweet onion peeled and cut in half
- 2 bay leaves
- 4 cups whole milk
- fresh parsley chopped for garnish
- Cut 12 slits in the pork roast and insert the garlic. Rub all over with the salt and pepper. Set aside. Preheat the oven to 325 degrees.
- In a Dutch oven over medium-high heat, melt the butter. Add the pork and brown evenly on all sides, about 2 minutes on each side. Add the onions, carrots, bay leaves and milk. Bring to a simmer. Cover and transfer to the oven. Cook 1 hour, and turn the meat. Continue cooking another hour or until the meat is tender.
- Transfer the meat to a cutting board with a liquid moat and cover with heavy-duty aluminum foil.
- Remove and discard the onions, carrots and bay leaves. Place the Dutch oven with the curdled cooking liquid over medium-high heat and bring to a boil. Cook down to 1 cup, about 8 minutes. Puree with an immersion blender until smooth.
- Slice the pork and arrange on a serving platter. Ladle the gravy over the top and garnish with the parsley. Serve immediately.