Preheat oven to 350* with rack in middle. Heat oil in a wide 5-6qt 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 sprinkel roast with sea salt and 1/2 tsp pepper, then cook until garlic is golden, about 1 minute. Pour wine over roaste and briskly simmer until reduced by half. Pour milk over roast and bring to a vare 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.
Note: Pork can be braised 1 day ahead and chilled in liquid, uncovered, until cool, then covered. Bring to room tempreature, then reheat and proceed with recipe.
Originally Submitted
3/25/2008
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