Pork Braised In Milk Recipe

Cooking Directions

• STEP 1.Season the pork shoulder with salt and pepper.
• STEP 2.In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat.
• STEP 3.Sear the pork shoulder on all sides until golden brown.
• STEP 4.Remove the pork from the pot and set it aside.
• STEP 5.In the same pot, add garlic and cook until fragrant.
• STEP 6.Return the pork to the pot and add milk, bay leaves, and thyme.
• STEP 7.Bring the mixture to a simmer, then reduce the heat to low and cover the pot.
• STEP 8.Braise the pork for 2-3 hours, or until it is fork-tender and the milk has thickened into a creamy sauce.
• STEP 9.Remove the pork from the pot and let it rest for a few minutes before slicing.
• STEP 10.Serve the Pork Braised in Milk with the creamy sauce spooned over the top.
• STEP 11.Enjoy the tender and flavorful pork!

Cooking Tips

• For best results, use a boneless pork shoulder or pork butt for this recipe.
• If the milk starts to curdle during cooking, don't worry. It will still taste delicious.
• You can strain the sauce before serving if you prefer a smoother texture.

Storage and Serving

• Leftover Pork Braised in Milk can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the pork in a covered dish in the oven or in a saucepan over low heat until warmed through.
• Serve the Pork Braised in Milk with mashed potatoes, polenta, or crusty bread to soak up the creamy sauce.