This recipe is too easy! It takes a couple of hours, but requires very little attention, or even skill! The payoff is yummy! Improbably rich and gently sweet and satisfying.
2 1/2-pound piece boneless pork roast
2 tablespoons unsalted butter
2 cups whole milk
freshly grated nutmeg
Salt and pepper the roast.
In a large dutch oven or similarly heavy pot with lid (I use my La Creuset). Heat butter over moderately high heat. Brown pork on all sides, about 3 minutes per side.
Once the roast is completely browned, add milk and nutmeg.
Allow milk to come to a steady boil, then lower heat and cook partly covered at a simmer for 1.5 hours turning the pork roast over occasionally (every 20 minutes).
Pork is cooked when it is quite tender, but still holding together (this is not a pulled pork type dish–you will serve slices of meat accompanied with the yummy sauce). When it is fully cooked transfer pork to a cutting board, cover, and let stand 15 minutes. I tent it to keep it warm and moist.
The cooking liquid will appear curdled, if it is not a nut brown color, raise the heat and cook at a boil until most of the wateriness has evaporated and it is more deeply colored and thicker.
Thinly slice pork and transfer to a platter. Skim fat from cooking liquid and spoon liquid over pork.
I like to serve this with asparagus or greens. Marcella advises to include roasted potatoes, which are lovely but this dish is quite rich and I don’t find them necessary. A nice piece of crusty bread to help scoop up the amazingly subtle yet flavorful sauce is always welcome.