Ingredients
Scale
- 1 (2-3 pound) boneless pork shoulder
- Salt
- Freshly ground black pepper
- 3 tablespoons butter, unsalted, divided
- 1 tablespoon olive oil
- 4 or 5 thin slices prosciutto (about 2 ounces), chopped
- 2 cloves garlic, smashed
- 4 cups whole milk
- ½ teaspoon freshly grated nutmeg
Instructions
- Bring pork shoulder to room temperature. Trim away any excess fat. Truss the pork with butcher’s twine to help the meat keep its shape during cooking. Season the roast generously with salt and pepper. Find a heavy pot wide enough to fit the pork. Combine 1 tablespoon of butter and olive oil over medium high heat. When the butter foam has subsided, add the pork and sear, turning occasionally until browned on all sides, about 3-4 minutes per side. Remove the roast to a platter. Pour off any excess fat.
- Return the pot back to medium low heat and add the remaining 2 tablespoons of butter. Add the prosciutto and smashed garlic. Cook, stirring occasionally until prosciutto has browned, about 3 minutes. Add the milk and nutmeg. Bring to a gentle simmer. Return the pork to the pot.
- Cover pan loosely with a lid. Simmer gently, turning meat about every 30 minutes, until the meat is tender, about 2 -3 hours.
- Remove the meat to a cutting board and let rest.
- Simmer the remaining liquid in the pot, uncovered, until it is reduced by about two-thirds. Keep a close eye on the sauce so it does not burn. The curds will begin to turn golden, about 30 minutes. Taste and adjust salt and pepper.
- Cut the pork into slices. Arrange on a platter and spoon the sauce over and around the pork. Enjoy!