Pork Roll in Cream and Milk
A slow oven-roasted rolled pork shoulder braised in a cream and milk sauce with garlic, rosemary and bay.
⏱️ Prep: 20 min🍳 Cook: 210 min
Ingredients
| ~1.5 kg | pork shoulder | |
| 2 cups | 480 ml | cream |
| 2 cups | 480 ml | fresh milk |
| 4 tbsp | 60 ml | olive oil |
| 1 tbsp | 15 ml | black pepper |
| 4 cloves | garlic | |
| 2 sprigs | rosemary | |
| 1 | bay leaf | |
| — | mustard | |
| to taste | salt |
Instructions
- Wash the pork, dry it well and score the surface in a criss-cross pattern with a sharp knife.
- Salt it and sprinkle evenly with black pepper. Press the garlic, mix it with a little olive oil and mustard, and rub the roll with it. Roll it up and tie it tightly with strong string.
- Sear the whole roll evenly on all sides in hot fat in a deep ovenproof dish. Pour in the (warm) cream and fresh milk, which should reach halfway up the meat.
- Add more milk and cream if needed. Add the seasonings to the sauce - salt, black pepper, bay leaf, crushed rosemary.
- Move the dish to an oven preheated to 180°C and roast for 3 hours, turning every 30 minutes so it cooks evenly.
- Separate the roasted pork from the sauce. Pour the sauce into a pot and bring it to a boil on the stovetop. Let it simmer until the liquid reduces and thickens slightly.
- Slice or pull the pork roll and serve it drizzled with the milk sauce.