Milk Braised Pork Shoulder

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Milk Braised Pork Shoulder

Milk Braised Pork Shoulder
2 tbsp. corn oil
3 lbs. Raley's boneless pork shoulder, trimmed of excess fat
1 quart whole milk
2 tsp. salt
6 to 8 leaves fresh sage
1 Large onion, quartered
1 bunch fresh thyme
Freshly ground pepper to taste

Courtesy of Chef Ryan Scott and the California Milk Advisory Board.

Prep: 40 minutes, Cook: 2 to 3 hours, Serves: 6

1. Heat oil in a large heavy stockpot over medium-high heat. Add pork and cook for about 10 minutes, turning to brown on all sides. Drain excess oil.

2. Add remaining ingredients and bring to a gentle simmer. Cook, uncovered, for two hours, turning meat over halfway through cooking. Continue to cook until meat is very tender, but not falling apart.

3. Cut meat into large chunks. To serve, place a spoonful of fava bean puree onto each plate and top with vegetable ragout, pork and onions 


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It would be helpful to have an internal temperature suggestion as well as the cooking time.

Comment Number: 4915


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