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1
In a large Dutch oven, cook bacon strips until crispy.
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2
Remove from the pot and crumble when cool; leave the drippings in the pot.
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3
Add the olive oil and heat over medium high heat.
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4
Take the pork roast and sprinkle liberally with salt and pepper.
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5
Brown the roast really well on all sides until a nice golden color.
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6
Remove from the pot but leave the olive oil and bacon grease.
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7
Roughly chop the onion and add it to the pan until just soft.
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8
Add the celery and carrot and cook for about another 2 minutes, then add the garlic to roast for about 30 seconds.
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9
To the pot, add the wine to deglaze the bottom.
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10
Add the herbs and bouillon and let it cook for about another 2-3 minutes until wine is reduced a little bit.
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11
Add the pork roast and the crumbled bacon back into the pan and add the half-and-half and milk and salt and pepper to taste.
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12
Cook on medium/low for about 2-2 1/2 hours until pork is tender.
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13
Dont worry if about halfway through you open the pot and the milk has curdled; its supposed to do that!
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14
You might want to keep another cup of milk handy; sometimes it cooks down.
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15
Open the pot and stir the pork and milk every once in a while so it doesnt stick to the bottom of the pot.
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16
After the pork is finished cooking, let it sit in the juices for about 15-20 minutes before you take it out and cut it.
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17
I usually fish out the bay leaves and take an immersion blender to the pot and serve the milk gravy over the top.
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18
If you dont have an immersion blender, dont worry, you can just scoop it on top; the blender just makes it a little bit creamier.
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19
Mangia!
