Milk Braised Pork Shoulder …yes, I said milk

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!
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Super easy and super delicious. You’ve gotta try this. Traditionally braised with sage, but I was feeling thyme!

In good food and good health,

Chef Katherine⠀

Milk Braised Pork Shoulder Recipe

Print Recipe

Fall-apart-tender pork shoulder braised in milk, shallots, garlic, lemon peel and thyme.

Course Main Course

Cuisine American

Ingredients

• 3 lb 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

Instructions

• Preheat the oven to 350°. Season the pork generously with salt and pepper.
• 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. Braise 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 to taste.
• Add sauce back to pot and add Swiss chard to wilt. Return pork back to pot to reheat.
• Garnish with fresh thyme or sage and serve!

In good food and good health,

Chef Katherine⠀