Ingredients
- 1/4 cup extra-virgin olive oil
- 1 (4 1/2- to 5-lb) boneless pork shoulder roast (without skin), tied
- 3 juniper berries (see cooks’ note, below), 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
Description
Simmering A Pork Roast With Milk And A Generous Handful Of Herbs Results In Very Tender Meat With Rich, Silky Juices.
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