I am a sucker for low and slow cooked pork, and am particularly fond of the pork cooked in milk that most people attribute to the great Marcella Hazan. I made the Joy of Cooking version last night and it's great, but I find it needs modifications. I'm posting here so I can search next time I make it and see what changes I made. If other cooks want to share their own tips, that would be great.
I like to use a sirloin roast with the bone in. It makes for a little more awkward browning of the meat but I do think the flavor is superior. The Joy recipe is so plain, calling only for the pork, milk, butter and some salt and pepper. I like to throw in a few smashed cloves of garlic, 4-5 wide strips of lemon zest, and a bunch of sage with the second addition of milk (one hour in to the total simmer time.) After three hours of simmering (turning the meat several times in the milk) I removed the pork and cranked up the heat on the milk gravy. I found I had quite a bit of liquid yesterday and the surface of it looked quite fatty, even for me, so I skimmed off the top of the juice and put it in a fat seperator. I didn't get too many milk solids but the resulting sauce was delicious over the pork, which fell apart with the help of two forks. Fabulous!