Pork Roast Braised with Milk and Fresh Herbs (Maiale al Latte )

Ingredients

• 1 sprig california bay leaves dried fresh
• 0.5 cup cooking wine dry white
• 1  garlic clove chopped
• 3  juniper berries crushed (see cooks' note, below)
• 0.3 cup olive oil extra-virgin
• 4.5 pound pork shoulder roast boneless skinless ()
• 2 large rosemary sprigs 
• 2 large sage sprigs 
• 1 teaspoon sea salt fine
• 3 cups milk whole

Equipment

• bowl
• oven
• pot
• sieve

Directions

1. Preheat oven to 350°F with rack in middle.
2. Heat oil in a wide 5- to 6-quart ovenproof heavy pot over medium heat until it shimmers, then lightly brown roast on all sides with juniper berries and herbs, 8 to 10 minutes total.
3. Add garlic and sprinkle roast with sea salt and 1/2 teaspoon pepper, then cook until garlic is golden, about 1 minute.
4. Pour wine over roast and briskly simmer until reduced by half.
5. Pour milk over roast and bring to a bare simmer.
6. Cover pot and braise in oven, turning roast occasionally, until tender (milk will form curds), 2 to 2 1/2 hours.
7. Transfer roast to a carving board and loosely cover. Strain juices through a fine-mesh sieve into a bowl (discard solids), reserving pot, and skim off fat. Return juices to pot and boil until flavorful and reduced to about 2 cups. Season with sea salt and pepper. Slice roast and serve moistened with juices.
8. •Juniper berries can be found in the spice aisle at supermarkets.•Pork can be braised 1 day ahead and chilled in liquid, uncovered, until cool, then covered. Bring to room temperature, then reheat and proceed with recipe.