Why had I never braised pork in milk, shallots, garlic, lemon peel and thyme before? Hands-down one of the best, most flavorful, fall-apart-tender pork shoulders I have ever eaten!
Super easy and super delicious. You’ve gotta try this. Traditionally braised with sage… but I was feeling thyme…
- 3lb organic pork shoulder
- 2 cups whole milk
- 5 shallots, cut in half
- 6 garlic cloves, cut in half
- Small bunch of thyme or sage sprigs
- 4 thick pieces of lemon peel
- 1 head Swiss chard, roughly chopped
Preheat the oven to 350°. Season the pork generously with salt and pepp. Drizzle a couple tablespoons of avocado or other neutral oil in your Dutch oven and sear the pork until golden brown. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
Remove the pork from the pot and add shallots and garlic. Sauté until golden. Add milk, thyme and lemon and bring to a boil. Reduce to simmer and add pork. Braised for an hour, carefully flip the pork and braise one more hour. Remove pork and pour the milk/shallot/garlic into a high powered blender… blend and season. Add sauce back to pot and add Swiss chard to wilt. Return pork to reheat. Garnish with fresh thyme or sage and serve!
In good food and good health,