Sun Oven Milk Braised Pork Roast

(adapted for the Sun Oven from “Essentials of Classic Italian Cooking” by Marcella Hazan)

This simple roast is a Sunday favorite in many Italian homes. Traditionally slowly braised in a Dutch oven, on the stove, under the watchful eye of a “Mamma”, for three hours. My Mamma is the Sun Oven – she never burns it.


1 tablespoon butter

2 tablespoons vegetable oil

2 pounds pork shoulder roast, (also know as Boston butt)

salt and pepper

2 cups whole milk


Set Sun Oven out to preheat.

Heat the oil and butter in a Dutch oven over medium-high heat. When the butter foam subsides add the roast, fat side down. Turn to brown evenly on all sides, about 4 minutes per side. Season with salt and pepper. Gradually pour in the milk, careful not to let it come to a boil.

Cover the pot with a dark tea towel, then set the lid slightly ajar. Transfer to the Dutch oven and cook until the meat is tender, 3 1/2 to 4 hours.

Transfer the roast to a cutting board. Let it rest a few minutes then slice. Arrange the slices on a serving platter. Tip the pot to spoon off most of the fat, there will be quite a bit of it, but leave behind the coagulated milk clusters. Add a couple of tablespoons of water to the pot and bring to a boil over high heat stirring constantly with a wooden spoon and scraping up any cooking residues from the bottom and sides of the pot. Spoon the pot juices over the pork and serve immediately.


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