Milk Braised Pork Shoulder
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Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
A milk braised pork shoulder makes for a wonderful family Sunday supper. It slowly cooks while you play all afternoon.
Ingredients
  • 2 tbsp olive oil (1 for rub, and a second for pan)
  • 2 tbsp sage, chopped
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme
  • 5 garlic cloves
  • 1 tbsp course sea salt
  • 1 tsp fresh ground pepper
  • ⅛ tsp cayenne pepper
  • 1 pork shoulder with bone in (7-8 lbs), trimmed of excess fat and skin
  • ¼ cup white wine
  • 4 cups whole milk
Instructions
  1. In a small dish combine 1 tbsp olive oil, sage, rosemary, thyme, garlic, sea salt, ground pepper and cayenne pepper making a "rub" for the meat. Cover the meat with the herb mixture and let marinate for 4-8 hours.
  2. Preheat oven to 350 degrees.
  3. Heat 1 tbsp olive oil in a large Dutch Oven. Add pork shoulder to the pan and brown on all sides, approximately 8-12 minutes (depends on shape of pork).
  4. Add wine to the pan for 2-3 minutes, flipping the shoulder halfway through.
  5. Next add 4 cups of whole milk. Bring to a simmer.
  6. Cover Dutch Oven and cook for 2 to 2½ hours, flipping the meat halfway through to ensure meat is braised on both sides.
  7. Remove from oven and transfer pork shoulder to carving board. Let sit for 10-15 minutes before slicing or shredding.
  8. Meanwhile pour the sauce/gravy through a fine mesh sieve to remove curdles and larger herbs. Return sauce to pot and bring to a boil. Simmer and reduce the sauce to about 2 cups.
  9. Serve the pork over garlic mashed potatoes, generously spooning the sauce over top.
Recipe by Weekend Table at https://weekendtable.com/2012/10/24/milk-braised-pork-shoulder/