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.


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