Pork Roll in Cream and Milk
A pork shoulder roll, seared and then slow-roasted in a bath of cream and milk, served sliced or pulled with the reduced milk sauce.
⏱️ Prep: 20 min🍳 Cook: 210 min
Ingredients
| about 1.5 kg | pork meat, from the shoulder | |
| 2 tea cups | cream | |
| 2 tea cups | fresh milk | |
| 4 tbsp | 60 ml | olive oil |
| 1 tbsp | 15 ml | black pepper |
| 4 cloves | garlic | |
| 2 sprigs | rosemary | |
| 1 piece | bay leaf | |
| to taste | salt |
Instructions
- Wash the pork, pat it dry well, and score the outer surface in a criss-cross pattern with a sharp knife.
- Salt it and sprinkle it evenly with black pepper. Press the garlic, mix it with a little 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 the cream and fresh milk (warm) into the dish; they should reach halfway up the meat.
- Add more milk and cream if needed. Add the spices to the sauce - salt, black pepper, bay leaf, crushed rosemary.
- Move the dish to an oven preheated to 180 degrees and roast for 3 hours, turning every 30 minutes so it roasts evenly.
- Separate the roasted pork from the sauce. Pour the sauce into a pot and bring it to a boil on the stove. Let it simmer until the liquid reduces and slightly thickens.
- Slice or pull the pork roll and serve it topped with the milk sauce.