Ingredients for 4 Hour Milk Braised Pork
- 3-4 lb boneless pork shoulder roast
- 2 tablespoons butter
- 4 cups whole milk
- 1 medium onion, chopped
- Leek
- Garlic Cloves
- 1/4 teaspoon freshly grated nutmeg
- Salt and pepper, to taste
- 2 large carrots, chopped
- 2 celery stalks, chopped
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How to Make 4 Hour Milk Braised Pork
- Preheat oven to 350°F (180°C). Position oven rack in the middle.
- In a large oven-safe Dutch oven or saucepan, brown a 3-4 lb pork shoulder roast in 2 tablespoons of butter over medium-high heat. Season generously with salt and pepper.
- Pour in 4 cups of whole milk and bring to a simmer.
- Add 2 large carrots (chopped), 2 celery stalks (chopped), 1 medium onion (chopped), and 1/4 teaspoon of freshly grated nutmeg.
- Cover the Dutch oven and transfer to the preheated oven. Braise for 2 1/2 hours.
- Don't worry if the milk appears to curdle—this is normal.
- After 2 1/2 hours, uncover the Dutch oven and continue cooking for another 1 1/2 hours, or until the sauce has reduced by a little less than half, turning the pork shoulder every 20 minutes.
- Remove the pork shoulder from the Dutch oven and set aside to rest for 10-15 minutes.
- Strain the braising liquid through a fine-mesh sieve into a bowl, discarding the solids.
- Whisk the strained sauce to adjust the consistency and season to taste with additional salt and pepper.
- Slice the rested pork shoulder and arrange on a large platter. Drizzle generously with the reduced milk sauce.
- Serve immediately with mashed sweet potatoes and a green vegetable of your choice. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
8g
Fat
110g
Carbs
4g
