Milky Pork Shoulder

In a large Dutch oven, combine pork, pancetta, carrot, celery, onion, milk and salt and pepper to taste. Bring the liquid to a simmer over medium heat. Partially cover the pot and cook over medium heat, turning occasionally, for 2 hours. Transfer meat to a cutting board. Cover with foil to keep warm. Raise the heat under the pot and cook until the liquid is reduced and lightly browned. Pour the juices through a strainer into a bowl, then pour the liquid back into the pot. Pour wine into the pot and bring to a simmer, scraping up and blending in browned bits. Slice pork and put on a warm serving platter. Pour cooking liquid over top. Serve.