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Ingredients
- a 2 1/2-pound piece boneless pork shoulder (do not trim fat)
- 2 tablespoons vegetable oil
- 2 cups whole milk
Method
- Pat pork dry and season with salt and pepper.
- In a 4-quart heavy kettle heat oil over moderately high heat until hot but not smoking and brown pork on all sides, about 5 minutes total.
- Carefully add milk and cook pork, covered, at a bare simmer 2 hours.
- Continue to cook pork, partially covered, at a bare simmer until very tender, about 1 hour.
- Transfer pork to a cutting board and let stand 5 minutes.
- Season cooking liquid generously with salt and pepper and boil until slightly thickened, about 2 minutes.
- Thinly slice pork and transfer to a platter.
- Skim fat from cooking liquid and spoon liquid over pork.
