New This Month

Boston Butt with Milk

This delicious recipe is courtesy of Stephane Reynaud and can be found in his cookbook "Pork and Sons."

  • Servings: 6

Source: The Martha Stewart Show, October Fall 2007


  • 1 Boston butt (3 1/4 pounds)
  • 8 3/4 cups milk
  • 3 cloves garlic
  • 1 sprig fresh thyme
  • 1 sprig fresh rosemary
  • 2 dried bay leaves


  1. Preheat oven to 350 degrees.

  2. Place pork in a large Dutch-oven. Add milk, garlic, thyme, rosemary, and bay leaves. Cover, and transfer to oven. Cook until milk comes to a boil, about 45 minutes. Uncover and continue cooking until milk is evaporated, about 1 hour and 15 minutes.

  3. Discard herbs and serve pork hot or cold with milk sauce.


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