1. Brown your pork shoulder (also known as a boston butt) in a bit of olive oil and butter.
2. Put the pork shoulder in a crock pot.
3. Pour a few cups of milk in around the pork shoulder. I use a quart of whole milk because I'm usually cooking for a crowd, but with a smaller chunk of meat you'll want to use less.
4. Add salt and pepper. You could also add sage or garlic or something here -- that's what I did the last time I made this dish -- but it really doesn't need it.
   
5. Cook on low for eight+ hours. I've let it go 12 with no ill effects.
   
6. Remove the pork shoulder.
   
7. De-fat the cooking liquid using whatever method you prefer, pour the remaining cooking liquid and beautiful nutty milk bits into a pan, and reduce by half.
8. While the liquid is reducing, slice the pork if you can, or shred it if it's too tender to slice well.
9. Pour the liquid and the beautiful nutty milk bits over the top.
10. EAT

Labels: recipes, the savory and salty