Milk Braised Pork Shoulder21 Jan 2016, Posted by Chris' Corner in
When the weather gets chilly and rainy, there is nothing better than a few slices of milk braised pork shoulder. This recipe goes well on top of white rice with a side of pan seared green beans with mushrooms and onions deglazed with white wine.
Milk Braised Pork Shoulder
Yields 1 Shoulder with Sauce
Prep Time – 15 min
Cook Time – 6-8 hours
- 1 (13-18lbs.) Pork Shoulder
- 1 Tbsp. Oil (high smoke point preferred or clarified butter)
- 5 each Yellow Onions (medium sliced thin)
- 6 cloves Garlic (rough chopped)
- ½ cup White Wine
- 1 qt. Chicken Stock
- 1 Tbsp. Thyme (fresh chopped)
- ½ Tbsp. Apple Cider Vinegar
- 3 qt. Whole Milk
- 1 tsp Cayenne Pepper
- Salt (to taste)
- Lemon Juice (to taste)
- Preheat convection oven to 300°F. ( Imperial Convection Oven )
- Sear pork shoulder in a deep, heavy bottom pan until golden brown on all sides then remove.
- Sweat onions in the pan on low-medium heat until fragrant and translucent then add garlic and cook until golden brown.
- Deglaze the pan with wine. Once the wine has reduced completely add the stock, thyme and milk.
- Bring the pot to a boil then cut the heat and add the pork back in.
- Place the pot into the oven and probe the pork with an oven safe thermometer. ( Cooper Atkins DTT361 )
- Cover the pot and set the thermometer to probe to 185°F
- After the pork has reach 185°F, turn the oven to 175°F and continue cooking the pork for a min 3 hours and a max 5 hours.
- Once finished remove the pork and reduced the milk to a sauce constancy on the range top (reduce by at least half).
- If the sauce breaks, then emulsify it with a blender and season to taste with salt and lemon juice.
- Serve the pork sliced with the sauce ladled on top.