Boston Butt with Milk
This delicious recipe is courtesy of Stephane Reynaud and can be found in his cookbook "Pork and Sons."
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
- Preheat oven to 350 degrees.
- 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.
- Discard herbs and serve pork hot or cold with milk sauce.
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