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.

No additional tips available.

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

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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.

Pork Shoulder Braised In Milk

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