Pork Shoulder Braised In Milk Recipe

Name: Pork Shoulder Braised In Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3-pound) boneless pork shoulder roast (Boston butt); 1 teaspoon salt; 1/2 teaspoon dried rubbed sage; 1/2 teaspoon dried thyme; 1/2 teaspoon freshly ground black pepper; Cooking spray; 1 tablespoon minced fresh garlic; 4 cups whole milk; 2 tablespoons fresh lemon juice; 4 fresh sage leaves; 2 bay leaves; 1 thyme sprig; 1 (10 x 3/4-inch) strip lemon rind; 8 cups hot cooked brown rice

Servings: persons

1 (3-pound) boneless pork shoulder roast (Boston butt)
1 teaspoon salt
1/2 teaspoon dried rubbed sage
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
Cooking spray
1 tablespoon minced fresh garlic
4 cups whole milk
2 tablespoons fresh lemon juice
4 fresh sage leaves
2 bay leaves
1 thyme sprig
1 (10 x 3/4-inch) strip lemon rind
8 cups hot cooked brown rice

1
Preheat oven to 325u00b0.
2
Unroll the pork; trim and discard fat. Reroll the pork; secure at 2-inch intervals with twine. Combine salt, dried sage, dried thyme, and pepper; rub salt mixture over pork.
3
Heat a Dutch oven coated with cooking spray over medium-high heat. Add pork, and cook 7 minutes, browning on all sides. Remove pork from pan. Add garlic to pan, and saute 30 seconds. Add milk and the next 5 ingredients (milk through lemon rind); bring to a boil, stirring frequently. Return pork to pan. Cover and bake at 325u00b0 for 45 minutes. Uncover. Turn pork; bake, uncovered, at 325u00b0 for 45 minutes. Turn pork; bake an additional 30 minutes or until pork is fork-tender. Remove from pan; cover and keep warm.
4
Place pan on stovetop over medium-high heat, and bring milk mixture to a boil. Cook until mixture is reduced to 2 cups (about 20 minutes), stirring frequently. Discard the lemon rind, sage leaves, bay leaves, thyme sprig, and twine. Cut pork into 1/2-inch slices; serve with sauce and rice.

1583

kcal

Calories

Fat

315

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (3-pound) boneless pork shoulder roast (Boston butt), 1 teaspoon salt, 1/2 teaspoon dried rubbed sage, 1/2 teaspoon dried thyme, and more.

Yes, Pork Shoulder Braised In Milk falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork Shoulder Braised In Milk

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions