In this recipe, the piney, resinous notes of Juniper Berries help to flavor a milk-based braising liquid which is then strained, reduced and later used to moisten the fork-tender pork roast.
Prep time: 0 min
Cook time: 150 min
Total time: 150 min
Ingredients
Serves 6
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1/4 Cup Olive Oil
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1 (4.5 - 5 Lb.) Pork Shoulder
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1 1/2 Teaspoons Kosher Sea Salt Flakes
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1 Teaspoon Ground Black Peppercorns Dustless
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3 Whole Juniper Berries, crushed
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2 Sprigs Fresh Rosemary
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4 Sprigs Fresh Thyme
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2 Cloves Garlic, minced
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1/2 Cup Dry White Wine
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3 Cups Whole Milk
Directions
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Preheat oven to 350°F.
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Season pork generously with salt and pepper. Heat oil in large Dutch oven over medium-high heat. When oil is shimmering, sear pork on all sides, about 10 minutes total.
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Reduce heat to medium and add juniper berries, herbs and garlic. Continue cooking, stirring constantly, for 2 minutes.
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Add wine and bring to a simmer. Pour milk over roast, season with 1 teaspoon salt and return to a low simmer.
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Cover pot and transfer to oven to cook until tender, 2 to 2-1/2 hours, turning every 20 minutes. Curds will form.
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When meat is fork-tender, remove from oven and transfer to cutting board. Strain sauce through fine-mesh sieve into saucepan. Discard solids and skim off fat from top of sauce. Bring to a boil and continue cooking over medium heat until reduced to about 2 cups. Taste and adjust seasonings.
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Slice roast and serve drizzled with pan sauce.