Pork Shoulder Braised in Milk With Garlic and Hearty Herbs

serves 6

Ingredients
1 bone-in pork shoulder roast weighing between 4-5 pounds.
Sea salt and freshly ground black pepper to taste
1/4 cup grapeseed oil
3-inch by 3-inch piece of unsliced slab bacon
1/8 teaspoon ground juniper
1 small sweet onion, finely diced
2 fresh bay leaves
2 heads of garlic, root trimmed and cleaned & cut in half crosswise.
1 cup dry white wine
1 - 1 1/2 quarts milk
1 teaspoon finely chopped winter savory leaves
4 sage leaves finely chopped
1/4 teaspoon English Thyme leaves

Method
1. Season pork liberally with salt and pepper and let stand for about four hours.
2. Warm a heavy bottomed braising pan that comfortably fits the pork shoulder over medium-low heat. Add grapeseed oil then place the pork in, fat side down. Brown evenly and slowly on all sides for about 8-10 minutes on each side. Take your time with this process, taking care not to burn.
3. Remove pork from braising pan. Add bacon slab to pan and gently render some of its fat. Add onion and cook gently until softened, about five minutes.
4. Add garlic and bay leaves and cook gently to release aromas, about two minutes. Deglaze pan with wine and scrape up any browned bits. Reduce wine to a syrup.
5. Add about two cups of milk, bring to a simmer and add pork, again fat side down. Cover mixture and cook gently for about 20 minutes.
6. Baste meat with sauce, turn pork roast over and add about one more cup of milk to pan. Cover and simmer for an additional 30 minutes. Repeat this process until pork is fork tender and the milk sauce is a rich, caramelized sauce. Once roast is tender, allow to rest in sauce for about one hour. After rested, remove pork from sauce, strain and skim the sauce.
7. Place sauce back into a small sauce pan, bring to boil, lower heat to a simmer and gently reduce for about 5-10 minutes. Check and adjust seasoning, add herbs to sauce and serve with sliced pork and garnishes of your choice.

Photo credit: http://www.flickr.com/photos/tjblackwell/ / CC BY-NC 2.0

 

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