Etruscan Pork recipe – supposedly one of the oldest written recipes known to man… who knows? who cares?
Braising pork shoulder or Bone-in Boston Butt (yes its the butt end of the shoulder – not what you are thinking!) will make a fall-apart tender roast of mouth watering goodness. And when milk is the braising liquid, what results is a sauce that will be lore like pork flavored Ricotta. You in now? Join me now to make Etruscan Pork – supposedly one of the oldest written recipes known to man… who knows? who cares? This is a WINNER for DINNER.
1 – pork butt / bone in Boston Butt
1 – bunch – or a couple handsful of fresh sage leaves – an uncomfortable amount (I’ve never done it with dried, but you could)
Enough whole milk to cover meat – and play with that – some recipes I read are like a cup and a half. We use half a gallon at least.
Zest of one Lemon from a lemon and a microplane – the lemon will curdle the milk – and you are making cheese!
Plenty of salt and pepper to your taste.
- Preheat oven to 250°F.
- Heat any high flash temp oil (we love coconut) in a large Dutch oven, Cocotte or heavy pot over medium-high until shimmering. Season pork all over with salt and pepper and cook, turning occasionally, until browned on all sides, 12–15 minutes.
- Add an uncomfortable amount of sage, lemon zest, and milk.
- Bring to a boil, then reduce heat to low. Cover pot simmer low — or transfer to oven.
- Roast pork until very tender, 3 – 4 hours.
- Transfer meat to a serving platter.
- toss Swiss chard in remaining sauce in pot until wilted. Using tongs, transfer Swiss chard to platter alongside pork. Top both with remaining sauce/ricotta and serve.