Roast Pork with Milk

Name: Roast Pork with Milk
Yield: makes 4 to 6 servings
Ingredients: 1/4 cup extra virgin olive oil; One 2- to 3-pound boneless pork rib roast or Boston butt; Salt and black pepper to taste; At least 1 quart whole milk

December 14, 2011

An easy, luxurious, and always surprising dish in which the milk becomes curds and the pork wonderfully tender. As long as you use the right cut, that is: be sure to get a roast from the shoulder end, either a rib (shoulder) roast or a piece of shoulder (Boston butt). The garlic variation is really majestic, but I begin with the milder version for those non-garlic-lovers out there. This is a very rich, very filling dish. You might serve it with nothing more than bread (or rice) and salad. Other cuts of meat you can use here: to my surprise, a friend suggested I try this with bone-in chicken thighs, and it worked beautifully. Much quicker, too.

Recipe notes

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