This recipe couldn't be simpler, but the result should be a tender pork roast rich with flavor. Check out Pork and Sons Cookbook for this and a bounty of other porky creations to fulfill anyones pork desires.
I made a couple of adjustments that the recipe in the book did not do. I salted and peppered the pork and adjusted the cooking method a bit.
1 Boston pork butt, about 3 1/2 pounds
8 Cups whole milk
3 Garlic cloves
1 Fresh thyme sprig
1 Fresh rosemary sprig
2 Bay leaves
Heat oven to 350F. Salt and pepper and the pork, then put it into a large casserole or dutch oven, pour in the milk, add the remaining ingredients. Cover and bring to a boil on the stove top. The recipe calls for cooking the pork in the oven, covered for 2 hours, or until the milk was mostly evaporated. I didn't see how the milk would evaporate this way. So, I decided to cover it for the first 45 minutes, and then cook it uncovered for another 1 1/2 hours. However, at the end of that, there was still plenty of milk left and the pork was by no means fall off the bone tender. At this point, it was time for dinner and the natives were getting restless. So, I took the pot out of the oven and decided to cook it on the stove, boiling rapidly, until the milk reduced, about 35 minutes. Then, discard the herbs and serve the pork with the milk sauce from the bottom of the pot. Unfortunately, the rapid boiling of the milk caused it to curdle. The pork was delicious, but the curdled sauce was not visually appetizing. It was however, tasty nonetheless.
Next time, I think the route to take is bringing the pork butt and milk to a boil on the stove top, then moving it to the oven and baking it uncovered in the oven for maybe 3 to 4 hours? Definitely worth another shot.