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1
Put a heavy lidded pot or flameproof casserole that will hold the roast snugly over medium-high heat and add the oil, swirling to coat.
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2
When the oil shimmers, add the roast.
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3
Brown well on all sides, turning the meat as necessary, about 10 minutes, perhaps longer.
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4
While the meat is browning, sprinkle it with salt and pepper.
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5
Add enough milk to the pan to come most of the way up the sides of the roast.
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6
Bring to a boil, then turn the heat to low.
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7
Simmer (adjust the heat as necessary), partly covered, for at least an hour, turning the roast once or twice.
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8
Cook until the roast is quite tender and the milk is reduced to small nut-brown clumps.
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9
If the milk begins to dry out before the roast is cooked, add 1/2 cup milk, repeating if necessary.When the pork is done, transfer it to a warm serving platter.
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10
Spoon off most of the fat from the sauce and add 1/4 cup water.
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11
Turn the heat to high and reduce, scraping the bottom of the pan with a wooden spoon to dislodge bits of pork.
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12
Carve the meat into slices, then pour half of the sauce over the roast and pass the rest at the table.
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13
Serve immediately.
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14
In step 1, separate 2 heads of garlic into cloves and peel them; brown the cloves in the oil, stirring occasionally, before adding the roast; this will take about 5 minutes.
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15
Remove the garlic as you brown the roast, then add it back to the pan with the milk and a fresh rosemary sprig.
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16
You can serve the sauce as is or use a food mill, an immersion blender, or an upright blender to puree the mixture, working in batches if necessary.
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17
(In this as in every instance, use care when pureeing hot liquid; its best, if you have the time, to let the mixture cool to room temperature before pureeing.
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18
The meat may be covered with foil and held in a warm oven while youre working on the sauce.)
