Best 2 Chef Johns Pork Al Latte Recipes

**Pork al Latte: A Culinary Symphony of Italian and French Traditions**

Pork al Latte is a delectable dish that harmoniously blends the culinary traditions of Italy and France. This dish features tender pork loin seared to perfection and then gently braised in a rich and flavorful sauce made from milk, herbs, and spices. The result is a succulent and savory dish that tantalizes the taste buds with its combination of delicate flavors and textures. This article provides two variations of Pork al Latte recipes: one that utilizes a slow cooker for a hassle-free preparation, and another that offers a more traditional cooking method using a Dutch oven. Both recipes promise to deliver a culinary experience that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

CHEF JOHN'S GARLIC-STUDDED ROAST PORK

Chef John's Garlic-Studded Roast Pork image

Garlic-studded, herb-rubbed pork shoulder is such a great cut of meat. I cooked it in a pan without liquid, without covering it, and without cooking it at a really low temperature. I didn't want it to be falling apart and wet; I wanted it to be solid, chewy and crusty.

Provided by Chef John

Categories Main Dish Recipes Pork Pork Roast Recipes

Time 12h35m

Yield 6

Number Of Ingredients 12

Ingredients

3 ½ pounds bone-in pork shoulder roast
6 cloves garlic, halved
1 tablespoon olive oil
kosher salt and freshly ground black pepper to taste
1 tablespoon Italian seasoning
1 teaspoon dried rosemary
1 pinch cayenne pepper, or to taste
1 tablespoon olive oil
¼ cup thinly sliced baby romaine lettuce
¼ cup halved cherry tomatoes
3 tablespoons red wine vinegar
2 cups cooked white beans

Steps:

Preheat oven to 325 degrees F (165 degrees C).
Cut about 6 holes per side into pork roast with a sharp knife and insert garlic clove halves into the holes. Rub roast with 1 tablespoon olive oil. Season all sides of roast with kosher salt and a generous amount of black pepper, Italian seasoning, rosemary, and cayenne pepper. Place into a roasting pan.
Roast in the preheated oven for 3 hours. Turn off the oven with roast inside and leave it to rest for 1 hour. Refrigerate meat overnight.
Cut cold pork into 1/2-inch-thick slices. If any garlic appears on the cut surface of the meat, pick it out so it doesn't burn. Season slices with salt.
Heat 1 tablespoon olive oil in a heavy skillet over medium-low heat and sear pork slices in the hot oil until browned and crusty, about 10 minutes per side.
Toss lettuce with tomatoes in a bowl and drizzle with red wine vinegar; toss again to coat.
Heat beans in a saucepan over low heat. Layer about 1/3 cup white beans into a large, shallow soup plate; top beans with a slice of pork shoulder and about 1/4 cup lettuce mixture.

Nutrition Facts : Calories 455.5 calories, Carbohydrate 14.5 g, Cholesterol 104.1 mg, Fat 29.7 g, Fiber 3.9 g, Protein 30.6 g, SaturatedFat 9.8 g, Sodium 326.9 mg, Sugar 0.1 g

CHEF JOHN'S PAPER PORK SHOULDER

Chef John's Paper Pork Shoulder image

This 'paper pork' was inspired by a technique for smoking beef brisket that involves wrapping the meat in parchment paper after a certain point in the cooking process, in an effort to keep the meat moist and succulent. I decided to try it for an oven-roasted pork shoulder, wrapping it from the beginning, and it came out so perfectly tender and juicy, I've been doing it that way ever since.

Provided by Chef John

Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes

Time 12h45m

Yield 6

Number Of Ingredients 10

Ingredients

2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon smoked paprika
1 tablespoon brown sugar
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 (7 pound) pork shoulder roast
Unbleached parchment paper
Heavy duty aluminum foil

Steps:

Preheat oven to 225 degrees F (110 degrees C).
Mix salt, black pepper, paprika, brown sugar, onion powder, garlic powder, and cayenne pepper together in a bowl.
Sprinkle rub mixture evenly and thoroughly on each surface of the pork roast, pressing it onto the surface.
Cut a 4-foot piece of unbleached parchment. Place roast at one end and roll roast tightly in the parchment. Cut a second piece of parchment and roll the roast, positioning it in the opposite direction before rolling.
Cut a long piece of heavy duty aluminum foil and tightly wrap the parchment-wrapped roast. Wrap the roast in a second piece of foil, and then a third, rotating the position of the roast each time. Place wrapped roast in a roasting pan with folded edges facing up to minimize leaking.
Place in preheated oven and roast until tender, about 12 1/2 hours (or 1.75 hours per pound of pork).
Remove pan from oven and allow the wrapped roast to rest at least 1 hour before unwrapping. Brush roast with accumulated juices in the parchment paper.

Nutrition Facts : Calories 696 calories, Carbohydrate 4.6 g, Cholesterol 208.5 mg, Fat 49.8 g, Fiber 0.7 g, Protein 54.4 g, SaturatedFat 18.3 g, Sodium 2079.6 mg, Sugar 2.6 g

Tips:

Use a variety of mushrooms for a more complex flavor.
Feel free to add other vegetables to the dish, such as carrots, celery, or bell peppers.
If you don't have heavy cream, you can use half-and-half or even milk.
Be sure to simmer the pork for at least 1 hour, or until it is very tender.
Serve the pork al latte over mashed potatoes, rice, or noodles.

Conclusion:

Pork al latte is a delicious and easy-to-make dish that is sure to please everyone at your table. The combination of tender pork, creamy sauce, and savory mushrooms is a winning combination. So next time you're looking for a hearty and flavorful meal, give pork al latte a try.