Milk-Braised Pork Shoulder | PC.ca

Milk-Braised Pork Shoulder

A casserole dish cradles crisped pork shoulder with herbs and a creamy sauce

PC Dijon Mustard

Milk-Braised Pork Shoulder

Braising pork in milk might seem unconventional, but the result is a perfectly tender, fall-apart r...

Braising pork in milk might seem unconventional, but the result is a perfectly tender, fall-apart roast and intensely flavourful sauce to serve with it. It’s normal for the milk to curdle in the oven – a quick buzz in the blender transforms it into a thick, velvety sauce. The pork will likely come tied from the butcher, but if not, use some kitchen twine to tie it firmly – this helps it cook evenly.

  • Level: Easy
  • Preparation: 20 mins
  • Ready in: 1 hr
  • Serves: 8
  • Dish Type: Italian
  • Season: Winter
  • Course: Main
  • Main Ingredient: Pork Roast
  • Amount Per Serving

    % Daily Value

  • Calories

    370 cal

  • Total Fat

    27 g

  • Saturated Fat

    9 g

  • Sodium

    400 mg

  • Total Carbohydrate

    7 g

  • Dietary Fiber

    1 g

  • Sugars

    5 g

  • Protein

    23 g

Milk-Braised Pork Shoulder

A casserole dish cradles crisped pork shoulder with herbs and a creamy sauce

PC Dijon Mustard

  • Amount Per Serving

    % Daily Value

  • Calories

    370 cal

  • Total Fat

    27 g

  • Saturated Fat

    9 g

  • Sodium

    400 mg

  • Total Carbohydrate

    7 g

  • Dietary Fiber

    1 g

  • Sugars

    5 g

  • Protein

    23 g

How to make

Ingredients

  • 15 (about 175 g)

    Pearl onions, root ends trimmed
  • 1 (about 2.2 lb/1 kg)

    Boneless pork shoulder roast, trimmed and tied at 1-inch (2.5 cm) intervals
  • 1 tsp (5 mL)

    Each salt and freshly ground black pepper
  • 2 tbsp (25 mL)

    PC®100% Pure First-Pressed Canola Oil
  • 1

    PC®Enameled Cast Iron Dutch Oven
  • 2

    Cloves garlic (peeled)
  • 2

    Bay leaves
  • 2

    Sprigs fresh thyme
  • 1

    Small onion, thinly sliced
  • 1/2 cup (125 mL)

    Dry vermouth
  • 2 cups (500 mL)

    Homogenized milk
  • 1 tbsp (15 mL)

    PC®Dijon Prepared Mustard
  • 1 tbsp (15 mL)

    Fresh lemon juice
  • 1 tbsp (15 mL)

    Finely chopped fresh parsley

How to make

  • Step 1

    Preheat oven to 325°F (160°C). Bring small saucepan of water to a boil. Add pearl onions; return to a boil. Cook 30 to 60 seconds. Transfer with slotted spoon to bowl of ice water to chill. Drain; peel off skins. Set pearl onions aside.

  • Step 2

    Sprinkle pork with salt and pepper. Heat oil in PC®5-Qt Dutch Oven over medium heat. Add pork; cook, turning often, until browned all over, about 10 minutes. Transfer to large plate. Set aside.

  • Step 3

    Heat same Dutch oven over medium heat. Add pearl onions; cook, stirring occasionally, until golden, about 5 minutes. Transfer with slotted spoon to small bowl. Set aside.

  • Step 4

    Smash garlic with flat side of chef’s knife. Heat same Dutch oven over medium heat. Add garlic, bay leaves, thyme and sliced onion; cook, stirring occasionally, until onion is softened, 2 to 3 minutes. Add vermouth; cook, stirring and scraping up browned bits from bottom, until liquid is reduced by half, about 3 minutes.

  • Step 5

    Return pork to Dutch oven. Add milk; bring to a gentle simmer. Cover and transfer to oven. Bake, flipping pork once, until instant-read thermometer inserted in centre of pork reads 160°F (71°C), 40 to 45 minutes.

  • Step 6

    Discard bay leaves and thyme sprigs. Transfer pork to cutting board; cover loosely with foil. Let rest 15 minutes.

  • Step 7

    Meanwhile, transfer milk mixture to blender; add mustard. Remove plastic stopper from blender lid; cover lid with kitchen towel. Purée until smooth. Return to Dutch oven; stir in pearl onions. Bring to a gentle simmer over medium heat; cook, stirring occasionally, until thick enough to coat back of spoon, about 10 minutes. Stir in lemon juice.

  • Step 8

    Thinly slice pork; arrange on large serving platter. Spoon milk mixture over top. Sprinkle with parsley.

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