Prep 10 mins
Cook 3 hrs
The Runner-Up recipe for 1994 in the San Francisco Chronicle, by Shirley Sarvis. As the pork braises, the sauce reduces and will look curdled. Not to worry. This is supposed to happen, and is important to the flavor of the finished dish.
- 1 (3 lb) boneless pork butt (shoulder)
- salt and pepper
- 1 leaf fresh rosemary (from four 3-inch sprigs) or 1 1⁄2 teaspoons dried rosemary
- 2 1⁄2 cups milk
- 8 -10 large garlic cloves, peeled and finely chopped
- 8 -10 fresh sage leaves
- Preheat oven to 350 degrees. Trim excess fat from pork and tie the roast, if necessary. Wipe the meat dry. Season with salt and pepper and rub with the dried rosemary, if using.
- Place the roast in a large, oiled Dutch oven, cover, and bake for 2 hours.
- Remove the meat and skim off the fat from the pan juices. Return the roast to the pan. Pour 1/2 cup of the milk into the pan. Add the garlic, sage and fresh rosemary (if not using dried). Cover and braise until the meat is very tender, about 1 hour, turning once or twice (see note). Check occasionally, and add a little more milk, if necessary, to keep 1/4 inch of liquid in the pan.
- Transfer the roast to a warm platter. Add any remaining milk to the pan and cook over high heat, stirring, until the mixture turns light brown and thickens to the consistency of heavy cream (you should have about 1 1/2 cups sauce). Season to taste with salt and pepper.
- Carve the roast and spoon some of the cooking juices over each serving.
This was a recipe that really intrigued me! It was hard to decide whether to take away a star due to a possible mistake in the directions -- but the pork was so marrow-tender that it did not matter that much! My milk sauce would not boil down to a thick cream: it stayed cream-coloured and curdled. I'm only mentioning this, because, TOO LATE, it hit me: I was using 2% milk instead of ordinary full-cream milk. At a late stage I added a chunk of creme fraiche, but I think it was too late!! We had the sliced pork with the thick, curdled sauce, and it was good-tasting anyway. Milk is known as a great tenderizer. Evelyn, I think you should edit the recipe, as Direction no 3 says to add 1/2 cup milk to braise the pork, and that must be incorrect. I added about 2 cups; added a little more later for the sauce (which would not work out). Whatever -- I would like to advise that anyone faced with braising a large roast should try this method!! The tenderness of the meat was proof of the effectiveness of milk as a tenderizing agent!! Thanks, Evelyn, this recipe will be used again, with cuts of other meats. Next time I'll know to use full-cream milk!