This month's Cook's Illustrated has a Milk Braised Pork loin recipe.
Step one renders down fat from salt pork. Apparently this helps prevent the milk from curdling when adding the pork loin.
Salt pork is a little hard to find, and I have a jar of bacon fat in the fridge. A couple of teaspoons of this would probably do the same thing, yes? Anyone experienced with this type of substitution?