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1
Prepare a medium fire (325F) in a wood-fired oven or cooker.
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2
Season the pork with salt and pepper.
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3
Heat the olive oil in a Dutch oven or heavy casserole over medium-high heat until it starts to shimmer.
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4
Add the pork and sear all over until well browned.
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5
Transfer the pork to a plate and set aside.
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6
Remove all but 3 tablespoons of fat from the pot.
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7
Return the pot to medium heat and add the onions, juniper berries, bay leaves, and rosemary and cook until the onions are tender, about 5 minutes.
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8
Add the garlic and continue to cook until the garlic is lightly golden, about 3 minutes.
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9
Return the pork to the pot and pour in the milk.
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10
Cover and place in the oven to braise for 2 hours, turning the pork 2 or 3 times during the course of cooking.
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11
Meanwhile, to make the ragu, heat the olive oil in a small Dutch oven or heavy casserole over medium heat until it shimmers.
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12
Add the mushrooms and artichoke hearts, cover, and place in the oven to cook for 15 minutes.
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13
Uncover and add the garlic, wine, salt, and pepper.
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14
Cover and return to the oven for 10 minutes, stirring a few times while cooking.
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15
Uncover and cook until the artichoke hearts are tender and some of the juices have evaporated, about 15 minutes.
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16
Remove from the oven and stir in the lemon zest.
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17
Taste and adjust the seasoning.
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18
Set aside and keep warm.
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19
Uncover the pork after 2 hours and cook for 30 minutes, or until the meat is fork-tender.
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20
Transfer the roast to a plate and tent with aluminum foil.
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21
Remove the bay leaves, rosemary, and juniper berries from the milky sauce.
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22
Skim any excess fat from the top.
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23
The milk will have curdled in the cooking process.
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24
Using an immersion blender, process the sauce until smooth.
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25
Add the nutmeg and walnuts.
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26
Return to the oven to heat through.
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27
Taste and adjust the seasoning.
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28
Slice the meat and serve with the sauce spooned over the top.
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29
Accompany with the ragu.
