30min
Prep time
240min
Cook time
16
Servings
Milk Braised Pork Shoulder
Ingredients:
Directions:
- Cut pork into 1 lb. pieces. Season generously with Kosher salt and let sit at room temperature for 1 hour.
- Preheat oven to 300°F. Heat olive oil in a large Dutch oven (or oven-safe pan) over medium-high heat. Add garlic cut side down and cook until golden brown. Remove from pot. Sear both sides of pork for 3-5 minutes until golden brown (work in batches if needed).
- Add pork and garlic back to pot. Add milk, thyme/sage, paprika, crushed red pepper and lemon peel. Turn up heat and bring milk to a simmer. Cover pot with lid and cook in oven for 2 1/2 – 3 hours. Pork should be easily pierced with a paring knife and an instant-read thermometer inserted into the center should read 145°F.
- Remove pork from pot and let it rest for 15 minutes. Skim fat from braising liquid. Remove thyme and sage and discard bones.
- Use two large forks to pull pork apart; top with milk sauce and serve alongside roasted garlic.
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5 people made this
Nutrition Information
- Per serving
- Calories 260
- Total Fat 13g
- Cholesterol 85mg
- Sodium 440g
- Protein 27g
