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.