To start the pork, preheat your oven to 300º degrees Fahrenheit (150º C). Crush the peppercorns, peel the garlic, and gather the rosemary, salt and olive oil.
Next, rinse and dry the pork. Make sure it is good and dry; otherwise, you won’t get a good sear. Choose a pot that the pork will fit snugly into. There should be no more than an inch or so around the meat, otherwise, you’ll have to use more cream and milk than necessary. Also, check to see that the lid closes properly.
Preheat the pot over medium-high heat. Generously season the pork with the crushed pepper and salt. Press the seasoning into the meat.
Once the pan is good and hot, add the oil. Sear the pork on each side until light golden in color. In this case, you don’t want a deep brown color, as it will darken the final sauce too much.
Once the pork is seared on all sides, including each end, lower the heat and add equal amounts of cream and milk. Make sure the liquid rises to at least two-thirds the way up the pork. If not, add a touch more cream and milk.
Next, add the garlic and rosemary and bring to a simmer over low heat. As soon as it comes to a simmer, cover and place onto a tray, and then transfer to the oven. Let cook for about 2 to 3 hours, turning every half an hour or so.
Note: Refer to the drill-down on Combination Cooking Temperatures. This dish can also be cooked for a longer period of time at a lower temperature.
- 1 tbsp black peppercorns
- 4 cloves garlic
- 1 small sprig rosemary
- 2 tsp kosher salt
- 2 tsp grapeseed oil (or olive oil)
- 3 lb pork shoulder (pork butt)
- 2 cups heavy cream (minimum 33% milk fat)
- 2 cups whole milk