4-Hour Milk-Braised Pork

• 3 lbs boneless pork shoulder (1.5kg)
• 2 tablespoons butter
• 4 cups milk (1 litre)
• 2 onions, peeled
• 1 leek, white part only
• 4 garlic cloves, peeled
• 1/4 teaspoon ground nutmeg
• salt & pepper for seasoning

1. Preheat your oven to 350u0b0F / 180u0b0C Place the oven rack in the middle position.
2. In a large ovenprrof saucepan, brown the pork roast in the butter and then season with salt and pepper.
3. Add the milk and bring to the boil. Add the vegetables and nutmeg.
4. Cover the saucepan and transfer to the oven for 2 1/2 hours. Dont worry if the milk looks like its curdling at first; you will be straining the liquid through a sieve. (I'm guessing at this point if you dont have a saucepan that can be placed straight into the oven that you could transfer the contents to a lidded casserole or baking dish.).
5. Uncover and then continue cooking until the sauce is reduced by a little less than half. About 1 1/2 hours. Turn the pork shoulder every 20 minutes.
6. Remove the meat and set aside.
7. Strain the braising liquid. Whisk the sauce and adjust the seasoning.
8. Serve the pork on a large platter. Suggested to serve with mashed sweet potatoes to enjoy with the gravy and a green vege.

pork shoulder, butter, milk, onions, only, garlic, ground nutmeg, salt

Taken from www.food.com/recipe/4-hour-milk-braised-pork-397345 (may not work)