Milk-Braised Pork

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Pork shoulder slowly braised in milk, garlic, and rosemary until very tender

Yield: 8 servings

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Ingredients

  • 1 bone-in pork shoulder about 4 lb
  • Kosher salt and black pepper
  • 6 cups whole milk
  • 6 cloves of garlic
  • 2 sprigs fresh rosemary
  • 2 fresh bay leaves

Directions

  1. Season the pork shoulder with salt and black pepper.
  2. Wrap the pork in plastic wrap and refrigerate overnight.
  3. Place pork in a heavy pot and add the rest of the ingredients.
  4. Cover and place the pot in a preheated, 275 degree oven, and cook for about 4 hours, or until very tender.
  5. Strain the braising liquid, remove some of the fat, and adjust the seasoning to your preference.

Tips/Techniques

Serving Suggestions: Pull meat from bone and add to braising liquid before serving, then toss the meat with cooked, fresh pasta and grated pecorino. Or, chill and thinly slice the pork, re-warm it in braising liquid, and serve with boiled potatoes and arugula. Beverage Suggestions: 1999 Rodano Chianti Classico Reserva
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