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I bought a netted boneless pork shoulder picnic the other day and didn’t know what to do with it and found this recipe:(yummy-yummy)
http://www.epicurious.com/recipes/food/views/Pork-Roast-Braised-with-Milk-and-Fresh-Herbs-em-Maiale-al-Latte-Em-242034

Pork Roast Braised with Milk and Fresh Herbs
(Maiale al Latte )
Gourmet | April 2008

1/4 cup extra-virgin olive oil
1 (4 1/2- to 5-pound) boneless pork shoulder roast (without skin), tied
3 juniper berries, 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, 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.

(The link has some great comments under it and I took the suggestion to cook it in a Slow Cooker for 4 hours and to not take out the curd milk solids but mix into the sauce with an stick blender then sieve. I didn’t have any juniper berries or fresh garlic (horrors!) so I used a big bulb of shallot and used dried herbs on hand - threw in some mushrooms as the sauce was boiling down to 2 cups to finish - served over egg noodles)

We’re having seconds tonight! Can’t wait!