Rub the pork with salt and pepper.
Heat the oil in a Dutch oven.
Brown the pork well, in the oil, over medium heat, on all sides, for about five minutes.
Add the onions; stir and brown for five minutes more; drain off all the fat.
Add the milk and cover; bring to a boil and simmer, over low heat, for one-and-a-half hours.
Remove the lid and cook another one-and-a-half hours until the milk is almost evaporated.
Meanwhile, pre-heat the oven to 425°F.
Strain the milk gravy into a saucepan; add the cream and bring to a simmer.
Save the onions and the milk residue.
Place the roast in the oven and cook 10 minutes or until brown.
Remove from the oven; slice the meat and serve with the gravy spooned over and the onion mixture on the side.
