Milk-Braised Pork Roast

Today's column features milks sold here in suburban St. Louis, all from small-farm dairies. With increasing interest in local, organic and especially grass-fed dairy products, watch the dairy section in your own markets for special treats like these from your own area.

First published in 2008, republished online in 2012, with recipe and photo updates. Enjoy!

Milk-Braised Pork Roast

When I was a kid, the neighbors kept a cow. Her milk, still warm and thick from the udder, was, ewww, undrinkable. But since discovering new milks in our local stores, milk has become the ‘house drink’, in wine glasses no less.

Straubs carries bottles from Heartland Creamery, a cow and goat farm in northeast Missouri. Many local stores carry Oberweis milk and home delivery, a convenience for 80 years, is available too. My favorite milk is found at Dierbergs. Kalona Supernatural (formerly Farmers’ All Natural Creamery) milk comes from grass-fed cows on Amish and Mennonite organic farms in central Iowa. The milk is unhomogenized so requires a good shake to distribute the milk fat. Best of all, the flavor is creamy, delicate and delicious. These milks are pricey but worth a sample sip.

SPICED TUSCAN SALT Add an extra flavor dimension to roast pork with a spice blend from Webster Groves cook Karen Tedesco, author of the food blog FamilyStyle Food. It calls for 4 parts kosher salt and peppercorns; 2 parts fennel seed & coriander seed; 1 part turbinado sugar, red pepper flakes and dried lemon peel. In a mini food processor, grind all except the salt and sugar, then combine.

ALANNA's TIPS As it cooks, the milk will form thick curds and turn light gold. No milk? Buttermilk works beautifully too. The blender step exists only for aesthetics, skip it if you like. Save the good milk for drinking, not cooking.
Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!


Be it ever so humble, milky good
Hands-on time: 20 minutes
Time-to-table: 3 - 8 hours
  • 1 – 2 tablespoons fat (bacon grease is great, vegetable oil is fine)
  • 4 – 6 cloves garlic, chopped
  • 2 – 4 pound pork roast (allow about 6 ounces uncooked bone-in, fat-on meat to yield a three-ounce cooked serving)
  • Spiced Tuscan Salt or salt & pepper
  • 2 cups whole milk
  • Sprig of fresh rosemary, optional

Preheat oven to 300F.

On medium high, warm fat in a Dutch oven til shimmery. Meanwhile, slice off any thick layers of fat from the roast. Pat it dry, rub with Spiced Tuscan Salt or salt and pepper. Add garlic and meat, brown meat on all sides til slightly crispy. Add milk and rosemary.

Cover and place in oven. For just-done slicing, cook until meat reaches an internal temperature of 150F, about 1-1/4-1-1/2 hours, turning halfway through; for fall-off-the-bone tenderness, cook 2-3 hours in the oven or on medium heat in a slow cooker for 6-8 hours.

Lift meat out, transfer to cutting board, cover and let rest.

To make a milky gravy, transfer half of hot milk to a blender. Holding top very tightly, whiz til smooth, then repeat with remaining milk. Slice meat and serve with small individual bowls of liquid for dipping. For a thicker milk gravy, mix 1/4 cup of milk mixture with 2 tablespoons flour til smooth. Stir slowly into remaining milk mixture and cook, stirring often, til thick.

Otherwise, just serve the milky liquid in small ramekins placed on individual plates. It's not pretty but so delicious for dipping!

NUTRITION ESTIMATE Per 3-Ounce Cooked Serving: 242 Calories; 12g Tot Fat; 5g Sat Fat; 4g Carb; 0g Fiber; 576mg Sodium; 75mg Cholesterol; 28g Protein. WEIGHT WATCHERS Old Points 6, PointsPlus 6

More About These Dairies

Kalona Supernatural (formerly Farmers’ All Natural Creamery) | Based in Kalona, Iowa, south of Iowa City. Certified organic. Milk comes from Amish and Mennonite farms with average herd of 25-35 cows. Uses PET (Polyethylene terephthalate) bottles made in the plant which contain UV blockers to protect nutrient value. In St. Louis, available at Dierbergs, Whole Foods and Wild Oats.
Heartland Creamery | Based in Newark, Missouri in northeast Missouri. Not organic but uses no rBGH/rBST artificial growth hormones. Glass bottles. In St. Louis, available at Straubs and Whole Foods. Single-family farm with 6000 cows and 750 goats. Profits support Heartland Ministries, farm for troubled adolescents and adults.
Oberweis Dairy | Based in North Aurora, Illinois. Milk comes from small- to medium-sized independent family farmers (producers) who work exclusively for Oberweis Dairy. The average herd size is about 80 cows. The milk is not organic but contains no rBGH artificial growth hormones. Glass bottles. In St. Louis, available at most grocery stores, home delivery also offered.

Make It a Meal

(hover for a description, click a photo for a recipe)
Mashed Potatoes & Carrots Lighter Mashed 'Potatoes' (Cauliflower Mashed 'Potatoes') Rustic Mashed Sweet Potatoes & Carrots

More Ways to Cook a Pork Roast

(hover for a description, click a photo for a recipe)
Wine-Braised Pork Roast Winter Stew Tender Pork Tenderloin
~ more pork recipes ~
Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. Anonymous3/27/2008

    Milk in a wine glass, love that idea! I've always thought of milk as just milk.

  2. Anonymous3/27/2008

    You're right: not pretty. But my husband cooks pork roast this way and they're always great. I'll tell him about the rosemary idea, a good one.

  3. Anonymous3/27/2008

    This is how my mother always cooked pork roasts for Sunday dinner, a long time ago. I'm so glad for the reminder!

  4. I've been thinking about doing a pork roast braised in milk for awhile - I never have and it sounds interesting.
    As to drinking milk - we can't always even get fresh milk, here, long-life is the norm. But, then, no adult would even consider drinking it and cereal is eaten with yogurt...

  5. Alanna,
    That's one of my favorite recipes.

  6. I love the way your blog is set up... very pretty! And I think the pork roast looks delicious :)

  7. Oh, what sweet comments on my blog. I was truly tickled. You are from St. Louis. My husband grew up in Springfield, but went to college in St. Louis. We love Missouri and will be heading back there for Easter. The rolling hills and the nice change of seasons (and Table Rock Lake!) make this one of our favorite states. We'll be in St. Louis for a wedding in July!

  8. Nice milk discussion. I used to love milk as a kid. Now? It's OK, but something I just never drink. I'll have to take a look at the milks you recommend. And that's a nice recipe. I've done similar braises with milk (I've come to prefer my pork roasted straight, but it combines beautifully with milk). I'll have to try this again. I love rosemary in anything and I agree it works well in this. Give thyme a try, too - that's another nice herb. Thanks.


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna