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December 14, 2021 by Chef Katherine

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…

Ingredients

  • 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

Directions

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,

Chef Katherine⠀

About Chef Katherine

Growing up in a Greek family, my days of being delighted by delicious food, learning our traditional family recipes from my parents. As I grew, so also did my passion for the art of cooking and also for the importance of eating healthy, organic, sustainable food… food that nourishes the body and also feeds the mind and the soul. Follow me on Instagram @chefkatherine

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