MILK-BRAISED PORK SHOULDER
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
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
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Ahsan Habib
[email protected]This recipe is a keeper! The pork is so tender and the sauce is delicious. I served it over mashed potatoes and it was a perfect meal.
Katie James
[email protected]This is the best pork shoulder recipe I've ever tried. The meat is fall-apart tender and the sauce is incredibly flavorful. I highly recommend this recipe!
skyline olira
[email protected]This recipe is amazing! The pork is so tender and juicy, and the sauce is rich and flavorful. I will definitely be making this again and again.
SK Mukta
[email protected]I'm not sure what I did wrong, but my pork shoulder turned out dry and tough. The sauce was also very bland.
Md.Biplob Hossain
[email protected]This recipe was a disaster. The pork was tough and the sauce was bland.
Roshnan Haider ag-5757
[email protected]I would give this recipe a 4 out of 5 stars. It was easy to make and the pork was tender, but the sauce was a bit too sweet for my taste.
Siwani Gautam
[email protected]5 stars! This recipe is a keeper.
Aliza Awan
[email protected]This recipe was easy to follow and the end result was delicious. I will definitely be making this again.
Badsha Mya
[email protected]The pork was a bit dry, but the sauce was delicious.
Sifiso Nyelele
[email protected]This recipe was a bit too bland for my taste. I think it could have used more seasoning.
Austin Lyrics
[email protected]I've made this recipe several times, and it's always a hit with my family and friends. The pork is always so tender and flavorful, and the sauce is to die for. I highly recommend this recipe!
Ilyas Nadan
[email protected]This is one of my go-to recipes when I'm looking for a simple but impressive dish. The milk braising method is foolproof, and the pork always comes out perfectly cooked. I love serving it with a side of roasted vegetables.
Md Aais
[email protected]I'm not a huge fan of pork, but this recipe changed my mind. The milk braising process really mellowed out the flavor of the pork, and the end result was incredibly tender and flavorful. I will definitely be making this again!
Paul Want
[email protected]This recipe was an absolute delight! The pork shoulder turned out so tender and juicy, and the milk braising liquid added a wonderful richness and flavor. I served it over mashed potatoes, and it was a perfect comfort food meal.