Cappuccino Pork - tastier than you’d think

I can imagine the look of skepticism on your face as you look at this recipe: but trust me. It’s one of the easiest meals to prepare and also one of the tastiest, most tender, and juicy versions of pork you’ll ever prepare.

The method of cooking transforms the milk and pork fat into the most delicious, delicately flavoured nut-brown sauce.

Ingredients

2 tablespoons of butter

2 tablespoons of olive oil

2 lbs grass-fed pork loin tied, or one pork roast

Salt & Pepper, al gusto

2.5 cups full fat organic milk

Directions

Step 1: Heat butter and olive oil in a cast iron pot large enough to hold the port. A dutch oven or casserole dish will do. When the butter is bubbling, add the pork fat side down.

Step 2: Add the salt, pepper, and milk and bring to a low boil. Turn the heat down to medium and cover with the lid partly askew. Cook low and slow for about 2 hours until the meat is easily pierced by a fork. Turn the meat to baste all sides over the course of the 2 hours. If necessary, add a little more milk to prevent from burning. When the meat is cooked, there will be small nut-brown coagulated milk clusters.

Step 3: Remove the meat to a cutting board and allow it to cool for a few minutes. Remove the string, carve into 3/8 inch slices and arrange them on a warm platter.

Step 4: draw off most of the fat with a baster or a spoon and discard. Taste the sauce and add salt & pepper to taste. Add 3 tbsp water, turn the heat up to high, and boil aware the water while scraping off all the cooking residue in the pot. Spoon the sauce over the sliced pork and serve immediately.