Milk Braised Pork Roast (Arrosto Di Maiale Al Latte)

Cooking Time: 2 Hr    Servings: 4-6

Products needed:

  • Champagne Wine Vinegar
  • Hojiblanca - Spain


  • 4 ½ lb pork shoulder
  • 3 tablespoons Olive Scene Champagne Wine Vinegar
  • sea salt & fresh ground pepper
  • 1 tablespoon butter
  • 2 tablespoons Olive Scene bold Extra Virgin Olive Oil
  • 6 cloves garlic, peeled
  • 2 sprigs marjoram
  • 2 sprigs rosemary
  • 3 c milk
  • 1 c cream


  1. Sprinkle Champagne vinegar over the pork & leave overnight.
  2. Pat dry & season with salt and paper. In a saucepan, heat milk and cream to a simmer.
  3. In a heavy casserole dish brown pork on all sides in the hot butter & oil.
  4. Make sure you take time with this stage as the browning of the meat will give the sauce it's color.
  5. Take pork out & add garlic until it's golden.
  6. Drain excess fat & add marjoram & rosemary until they give off their wonderful aroma.
  7. Add the pork back into the pan with the hot milk/cream then place the lid askew on top & simmer for 1 & a half to 2 hours.
  8. Turn the meat halfway through cooking.
  9. The meat should be melt in your mouth tender & the sauce reduced & a lovely brown color.
  10. Let it rest for 20 or so, then serve with a green vegetable like spinach, or broccoli.