Milk Braised Pork: 

1. Heat oven to 250°F. 
2. Remove papery outsides from garlic (keeping cloves together). Cut garlic bulbs in half. 
3. Pat pork roast dry with paper towels; season with salt and pepper. Warm olive oil in a 6-quart Dutch oven over medium-high heat. Brown roast in oil on each side. Remove from the pan. 
4. Reduce heat to medium-low. Add the onions, guajillo chiles and garlic. Gradually add milk, stirring to loosen any browned bits from bottom of pan. Add pork roast. 
5. Cover and bake for 9-10 hours or until pork is fork tender. 
6. Transfer pork to a cutting board; pull meat. Discard milk mixture. 

Gouda Consommé: 

1. Meanwhile, combine chicken and eggs in a Dutch oven or stockpot; season with salt and pepper. Gradually add chicken broth. Add the gouda, onions, carrot, celery and thyme. Bring to a boil, stirring frequently. Reduce heat to low. Simmer, uncovered, for 2 hours, stirring occasionally. 
2. Pour consommé through a fine mesh strainer lined with cheesecloth into a large bowl; discard solids. Return to the pan. Bring to a boil; cook for 12-15 minutes or until liquid is reduced to about 4 cups, stirring occasionally. Keep warm.