Pomodori e Vino ~ Pork Loin Bolognese Style

Some of my Pomodori e Vino recipes are best kept in the kitchen... by that, I mean it is probably best that Bill doesn't know what's happening until he gets to eat the finished product. Pork loin braised in Milk would be a good example of that.
"why are you going to ruin a perfectly good butt by putting milk in the pot?"
~Because Marcella said so!
Now...Southerners know how to handle a Boston butt.
I have always thought it ironic that in the south it is a Boston butt, in the north it is called a pork shoulder (those yankees missed a good chance there to rename it)
Marcella actually calls for a pork rib roast... which would make a beautiful presentation. This was a night for home cookin'... a butt it is.
The recipe is very simple. A beautiful cut of pork, a little fat to brown the roast, and milk. The pork and the milk slowly cook together, adding a cup full of milk at a time once it cooks down. This cooking process is slowly repeated over 3 hours. The result is a beautifully tender roast with a nutty brown sauce.
Bill pronounced it perfection.
So... maybe I didn't ruin that butt after all :-)
Ciao y'all~
Sandi