This actually doesn’t take as long to cook as you’d think.
Pre heat oven to 300.
If the roast has a string netting on it, remove prior to searing.
Heat oil in a Dutch Oven, season with the salt and pepper then sear pork roast on all sides.
During the last 2 – 3 minutes of searing, add the shallots and let them turn golden brown, along with the roast.
Remove Dutch Oven from the burner and let cool a few minutes before adding the milk, sage and Bay Leaves.
Cover with the lid and cook in the oven for about 1 hour. Test the meat with a thermometer and remove from the oven at an internal temperature of 160.
Wrap the roast in aluminum foil and place the Dutch Oven back on the burner. Heat the milk to a gentle rolling simmer, medium heat, and simmer until gravy has been reduced to 1.5 cups (half of the milk you started with). This should take 20 – 30 minutes while the roast rests.
Slice meat and serve with some gravy drizzled on top and alongside if you prefer. Test for seasoning.
Serve with potatoes, rice or pasta and vegetables of choice. The roast with be very tender and very moist.
Recipe Notes
Truly, the best wine with this meal was a French Chablis. Several light red wines did not work.