Pork Roast Braised with Milk and Fresh Herbs (Maiale al Latte )
"Simmering a pork roast with milk and a generous handful of herbs results in very tender meat with rich, silky juices. Many Italians will leave the milk curds that form alongside the meat where they are, but Ferrigno strains them out for a more refined sauce...."
INGREDIENTS
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1/4 cup extra-virgin olive oil
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1 (4 1/2- to 5-pound) boneless pork shoulder roast (without skin), tied
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3 juniper berries (see cooks' note, below), crushed
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2 large rosemary sprigs
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2 large sage sprigs
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1 sprig fresh or 4 dried California bay leaves
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1 garlic clove, chopped
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1 teaspoon fine sea salt
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1/2 cup dry white wine
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3 cups whole milk
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