Robin and Mike, it is delicious and if you are going to cook it be sure to monitor your oven's and the pork's temperatures. You want to achieve a balance of the meat being well cooked without the milk totally evaporating. The cat usually partially covers the Dutch oven for the first half of the cook. As this is a particularly simple cooking technique seek out a cut from a locally pasture raised pig, like a Tamworth or Birkshire, if you can. Like beef, factory raised pork doesn't have much flavour these days and that's about all you have to work with in this recipe.
The key to a great outcome is to preserve and use all of the flavourful cooking liquids. The milk will clot and that will bring you to to a fork in your culinary road. Take it. You can strain the liquids and reduce them, if needed, for your sauce. Some cooks add cream at this stage too. The cat doesn't. Or you can purée the clotted milk and liquids together for a creamy sauce.
If SV cooking it, pre-sear and package with milk, cook, and then reduce the liquids for your sauce.You won't need the usual post sear.