Braising tougher cuts of pork in milk infuses it with rich flavors and creates a tender finish.
- 1 boneless pork shoulder
- salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 medium onion
- 1 carrot
- 1 stalk celery
- 2 cloves garlic
- 2 cups whole milk
- 1 bay leaf
- 2 sprigs fresh rosemary
Pat the pork dry with paper towels. Season with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. When hot, add the pork and brown evenly on all sides, about 2 minutes per side. Remove to a platter and cover with foil. Add the onion, carrot and celery to the Dutch oven and sauté over medium high heat for about 5 minutes, until soft. Add the garlic and sauté for another minute. Return the pork to the Dutch oven. Add the milk, bay leaf and rosemary. (Milk should come half way up the roast.) Bring to a boil. Reduce heat to a bare simmer. Cover and cook for 2 hours. Remove lid and continue to cook for an additional 30 minutes.The pork should be very tender when pierced with a fork.
Preheat oven to 400 degrees. Remove the pork from the braising liquid and place on a baking sheet. Place in the oven for about 10 minutes until the surface appears dry. Remove from oven and cover with foil to keep warm. Meanwhile, return the braising liquid to a boil over high heat and let it reduce to about 1 cup, about 10 to 15 minutes. Remove the bay leaf and rosemary sprigs. Puree the liquid in a blender or food processor until smooth. Season to taste with salt and pepper. Return to the pan to keep warm. When ready to serve, cut the pork into thin slices and serve with the milk gravy. Makes 6-8 servings.
Braising tougher cuts of pork in milk infuses it with rich flavors and creates a tender finish. Don’t be put off if the braising liquid appears curdled. When pureed, it creates smooth, silky, flavorful gravy that gives new meaning to “comfort food.”