Best 2 Milk Braised Pork Shoulder Recipes

**Pork shoulder**, also known as pork butt, is a flavorful and versatile cut of meat that is perfect for slow-cooking methods like braising. This cut of meat is well-marbled, meaning it has a good amount of fat running through it, which helps to keep it moist and tender during the cooking process. In this article, we'll share two delicious recipes for milk-braised pork shoulder: a classic version and a more modern take with a creamy mushroom sauce. Both recipes are easy to follow and result in a succulent, fall-off-the-bone pork shoulder that is sure to impress your family and friends. Whether you're looking for a hearty and comforting meal or a special occasion dish, these recipes have you covered. So, gather your ingredients and let's get cooking!

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MILK-BRAISED PORK SHOULDER

Milk-Braised Pork Shoulder image

Looking for a tender and juicy roast recipe to serve? Look no further than this milk-braised pork shoulder recipe. It includes dry vermouth which is also referred to as "white" or "French" vermouth. If you can't find it, opt for a dry white wine, such as Sauvignon Blanc or Pinot Grigio.

Provided by Mary Jenny

Categories Pork

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

15 white pearl onions
1 kg boneless pork shoulder
1 teaspoon salt
1 teaspoon fresh ground black pepper
2 tablespoons pure first-pressed canola oil
2 garlic cloves, peeled
2 bay leaves
2 sprigs fresh thyme
1 small onion, thinly sliced
1/2 cup dry vermouth
2 cups homogenized milk
1 tablespoon Dijon mustard (PC)
1 tablespoon fresh lemon juice
1 tablespoon finely chopped fresh parsley

Steps:

Preheat oven to 325°F (160°C). Bring small saucepan of water to a boil. Add pearl onions; return to a boil. Cook 30 to 60 seconds. Transfer with slotted spoon to bowl of ice water to chill. Drain and peel off skins. Set pearl onions aside.
Sprinkle pork with salt and pepper. Heat oil in Dutch oven over medium heat. Add pork and cook turning often until browned all over; about 10 minutes. Transfer to large plate. Set aside.
Heat same Dutch oven over medium heat. Add pearl onions and cook, stirring occasionally until golden; about 5 minutes. Transfer with slotted spoon to small bowl. Set aside.
Smash garlic with flat side of chef's knife. Heat same Dutch oven over medium heat. Add garlic, bay leaves, thyme and sliced onion; cook, stirring occasionally, until onion is softened, 2 to 3 minutes. Add vermouth and cook, stirring and scraping up browned bits from bottom, until liquid is reduced by half; about 3 minutes.
Return pork to Dutch oven. Add milk; bring to a gentle simmer. Cover and transfer to oven. Bake, flipping pork once, until instant-read thermometer inserted in centre of pork reads 160°F (71°C); about 40 to 45 minutes.
Discard bay leaves and thyme sprigs. Transfer pork to cutting board; cover loosely with foil. Let rest 15 minutes.
Meanwhile, transfer milk mixture to blender and add mustard. Remove plastic stopper from blender lid; cover lid with kitchen towel. Purée until smooth. Return to Dutch oven and stir in pearl onions. Bring to a gentle simmer over medium heat. Cook, stirring occasionally, until thick enough to coat back of spoon; about 10 minutes. Stir in lemon juice.
Thinly slice pork and arrange on large serving platter. Spoon milk mixture over top. Sprinkle with parsley.

Nutrition Facts : Calories 445.9, Fat 30.9, SaturatedFat 10.2, Cholesterol 94.8, Sodium 429, Carbohydrate 14.7, Fiber 2.1, Sugar 8.1, Protein 24.2

MILK-BRAISED PORK SHOULDER

Milk-Braised Pork Shoulder image

Number Of Ingredients 14

Ingredients

15 pearl onions, root ends trimmed
1 boneless pork shoulder roast, trimmed and tied at 1-inch intervals
1 tsp salt
1 tsp freshly ground black pepper
2 tbsp pure first-pressed canola oil
2 cloves garlic, peeled
2 bay leaves
2 sprigs fresh thyme
1 small onion, thinly sliced
1/2 cup dry vermouth
2 cups homogenized milk
1 tbsp PC Dijon prepared mustard
1 tbsp fresh lemon juice
1 tbsp finely chopped fresh parsley

Steps:

Preheat oven to 325°F (160°C). Bring small saucepan of water to a boil. Add pearl onions; return to a boil. Cook 30 to 60 seconds. Transfer with slotted spoon to bowl of ice water to chill. Drain and peel off skins. Set pearl onions aside.
Sprinkle pork with salt and pepper. Heat oil in Dutch oven over medium heat. Add pork and cook turning often until browned all over; about 10 minutes. Transfer to large plate. Set aside.
Heat same Dutch oven over medium heat. Add pearl onions and cook, stirring occasionally until golden; about 5 minutes. Transfer with slotted spoon to small bowl. Set aside.
Smash garlic with flat side of chef's knife. Heat same Dutch oven over medium heat. Add garlic, bay leaves, thyme and sliced onion; cook, stirring occasionally, until onion is softened, 2 to 3 minutes. Add vermouth and cook, stirring and scraping up browned bits from bottom, until liquid is reduced by half; about 3 minutes.
Return pork to Dutch oven. Add milk; bring to a gentle simmer. Cover and transfer to oven. Bake, flipping pork once, until instant-read thermometer inserted in centre of pork reads 160°F (71°C); about 40 to 45 minutes.
Discard bay leaves and thyme sprigs. Transfer pork to cutting board; cover loosely with foil. Let rest 15 minutes.
Meanwhile, transfer milk mixture to blender and add mustard. Remove plastic stopper from blender lid; cover lid with kitchen towel. Purée until smooth. Return to Dutch oven and stir in pearl onions. Bring to a gentle simmer over medium heat. Cook, stirring occasionally, until thick enough to coat back of spoon; about 10 minutes. Stir in lemon juice.
Thinly slice pork and arrange on large serving platter. Spoon milk mixture over top. Sprinkle with parsley.

Tips:

Choosing the right cut of pork shoulder is crucial for a successful Milk-Braised Pork Shoulder dish. Look for a pork shoulder with a good amount of marbling, as this will help to ensure that the meat is tender and flavorful after braising.
Browning the pork shoulder before braising is an important step that helps to develop flavor and color. Make sure to sear the meat on all sides until it is nicely browned.
Use a good quality braising liquid. This could be a combination of milk, broth, and/or wine. The liquid should be flavorful and complement the pork shoulder.
Braising the pork shoulder low and slow is the key to tender, fall-apart meat. Cook the pork shoulder for at least 2-3 hours, or until it reaches an internal temperature of 145 degrees Fahrenheit.
Once the pork shoulder is cooked, let it rest for at least 15 minutes before shredding or serving. This will help the meat to reabsorb its juices and become even more tender.

Conclusion:

Milk-Braised Pork Shoulder is a classic comfort food dish that is easy to make and always a crowd-pleaser. With its tender, flavorful meat and rich, creamy sauce, this dish is sure to become a favorite in your home. Serve it with mashed potatoes, roasted vegetables, or rice for a complete and satisfying meal.