4 Hour Milk Braised Pork Recipe

Ingredients for 4 Hour Milk Braised Pork

• Boneless Pork Shoulder
• 2 tablespoons butter
• 4 cups whole milk
• Onions
• Leek
• Garlic Cloves
• Ground Nutmeg
• Seasoning

How to Make 4 Hour Milk Braised Pork

1. Preheat oven to 350°F (180°C). Position oven rack in the middle.
2. 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.
3. Pour in 4 cups of whole milk and bring to a simmer.
4. Add 2 large carrots (chopped), 2 celery stalks (chopped), 1 medium onion (chopped), and 1/4 teaspoon of freshly grated nutmeg.
5. Cover the Dutch oven and transfer to the preheated oven. Braise for 2 1/2 hours.
6. Don't worry if the milk appears to curdle—this is normal.
7. 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.
8. Remove the pork shoulder from the Dutch oven and set aside to rest for 10-15 minutes.
9. Strain the braising liquid through a fine-mesh sieve into a bowl, discarding the solids.
10. Whisk the strained sauce to adjust the consistency and season to taste with additional salt and pepper.
11. Slice the rested pork shoulder and arrange on a large platter. Drizzle generously with the reduced milk sauce.
12. Serve immediately with mashed sweet potatoes and a green vegetable of your choice. Enjoy!