Seeing numerous posts about pork braised in milk on this board inspired me to revisit this wonderful dish. I used Saveur's recipe (not Marcella's) since it adds lemon peel, garlic and sage -- all of which taste so good with pork. I misplaced that magazine couple of years ago, but the recipe is so simple that I think I reproduced it from memory quite successfully.
I used boston butt instead of the usual rib roast. Not only was it cheaper, but also more tender and flavorful. Thank you so much to everyone on this board for the boston butt recommendation.