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Pork Roast Braised with Milk and Fresh Herbs (Maiale al Latte )

['1/4 cup extra-virgin olive oil', '1 (4 1/2- to 5-pound) boneless pork shoulder roast (without skin), tied', '"3 juniper berries (see cooks note, below), crushed", 2 large rosemary sprigs', '2 large sage sprigs', '1 sprig fresh or 4 dried California bay leaves', '1 garlic clove, chopped', '1 teaspoon fine sea salt', '1/2 cup dry white wine', '3 cups whole milk']

Preheat oven to 350°F with rack in middle.
Heat oil in a wide 5- to 6-quart ovenproof heavy pot over medium heat until it shimmers, then lightly brown roast on all sides with juniper berries and herbs, 8 to 10 minutes total. Add garlic and sprinkle roast with sea salt and 1/2 teaspoon pepper, then cook until garlic is golden, about 1 minute. Pour wine over roast and briskly simmer until reduced by half. Pour milk over roast and bring to a bare simmer.
Cover pot and braise in oven, turning roast occasionally, until tender (milk will form curds), 2 to 2 1/2 hours.
Transfer roast to a carving board and loosely cover. Strain juices through a fine-mesh sieve into a bowl (discard solids), reserving pot, and skim off fat. Return juices to pot and boil until flavorful and reduced to about 2 cups. Season with sea salt and pepper. Slice roast and serve moistened with juices.

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