Pork Cooked In Milk (Maiale Al Latte)

• 2 pounds (900 grams) of boneless pork shoulder (also known as Boston butt), without rind
• 4 cups (1 liter) whole milk
• 1 1/2 ounces (40 grams) butter
• 1 1/2 ounces (40 grams) prosciutto, chopped into small cubes
• 1 onion, finely diced
• 1 clove garlic, smashed
• Salt and pepper
• 1 to 2 bay leaves

1. Prepare the pork by trimming away any excess fat. Truss with kitchen string to help the meat retain a nice, rounded shape for even cooking. Rub with salt and pepper.
2. Heat the milk in a small saucepan until nearly boiling. Remove from heat.
3. In a heavy-based (preferably cast iron) casserole pot, melt the butter and gently saute the prosciutto, the onion and smashed garlic clove. Cook, stirring occasionally until the onion is soft and translucent. Add the pork shoulder and sear on all sides until nicely browned. Don't be alarmed if the onion and prosciutto begin getting sticky and dark on the bottom of the pan - the milk will deglaze the pan and it will also contribute to the wonderful flavour.
4. Once the pork is browned on all sides, add the hot milk and bay leaf.
5. Simmer for about 11/2-2 hours or until the meat is tender and the milk has not only reduced significantly but curdled and resembles flecks of ricotta. Test for tenderness by simply sticking a fork in the edge of the meat; it should come away easily. If not, continue cooking. If the milk is reducing too quickly, you can add more (heated). If it hasn't reduced enough but the meat is ready, remove the meat to a separate plate and reduce the sauce on its own.
6. Let the meat rest at least 10 minutes before slicing and serving with spoonfuls of the sauce. Leftovers are also excellent cold the next day, though the sauce does better when reheated a little. Serve with some sauteed greens or a crisp salad.

liter, butter, cubes, onion, clove garlic, salt, bay leaves

Taken from food52.com/recipes/26464-pork-cooked-in-milk-maiale-al-latte (may not work)