Even though all recipes I’d found said to use a boneless cut of meat, I went with a bone in pork rib roast. I believe that meat really does taste better when it’s cooked on the bone, and in this case, it was just a few rib bones that I could simply carve away, after cooking. Besides… it’s what I bought, thinking it was what was needed…
Rather than cooking it on the stove, as many recipes did suggest, I opted for a slow 300° oven, turning and basting the meat every half hour or so, for the approx. 3 hour cooking time. When you’re hankering for a Sunday roast that gives you the combination of caramelized, crispy bits on the outside and fork tender meat on the inside, as well as a most interesting sauce, I highly recommend trying this.
I’ve wanted to make this for so long, I was afraid I’d built up some hefty and unrealistic expectations of what it would be. I suppose like most anything in life that you’ve left on the sidelines too long, thinking, wondering… that’s what happens. Mom used to call it ‘borrowing worry.’ No problems admitting when I’m wrong; the combination of first browning the meat and then braising in the milk made a roast as deliciously tender as you could ever want… you could pull it part using forks!
Serve with your favourite mashed potato recipe, parsnip purée or some soft polenta. Buon appetito~
This classic Italian preparation makes a strange curd like sauce, from the cooking of the milk. Don’t let that put you off; you can whisk/blend it smoother if you like. Either way, it tastes great so be sure to use it. Serves 4 – 6.
3 – 4 lb. pork roast (rib, shoulder, etc) bone in/out is your choice
Fresh ground black pepper
1 TBSP minced fresh rosemary
2 TBSP extra virgin olive oil
Milk, approx. 2 – 3 cups – enough to almost cover the meat (use whatever % fat you like)
Be sure to have the roast at room temperature, before you start the browning process and find a heavy bottomed oven proof pot that will hold the meat snugly.
Set your oven to 300°
Have the roast at room temperature, and sprinkle all sides generously with salt, pepper and minced rosemary. Heat the pot over medium and add the olive oil. Brown the meat very well on all sides, which should take about 10 minutes. Do take the time for this – it’s an important part of building the flavour. Lower the heat a bit if you find the pan getting too dark on the bottom.
Once the roast is nicely browned, turn the heat to high and add the milk. When it comes to a boil, cover and place in the oven. Turn and baste the roast every half hour or so, cooking for approx. 3 hours, or until the meat is falling apart tender.
When cooked, remove the meat and set aside, tenting with foil, while you **finish the sauce (reduce, purée, etc)
Cut the meat if you can, or pull it apart using two forks.
**If you want the cooking jus/gravy a little thicker, reduce it down. If you want it to be smoother, purée using a stick blender (or your fave method). Either way, don’t waste it. If all you do is drag the meat through it for flavour, do so.