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Milk Braised Pork Shoulder

8 servings

Ingredients:

2 pounds Pork Shoulder

Corn Oil, for browning

1 quart Real California Milk, whole

1 Onion, quartered

6-8 Sage Leaves

1 bunch Thyme

Fresh ground Pepper

2 teaspoons Salt

Procedure:

Heat a large deep cast iron skillet over medium-high heat on stovetop. Add a little oil and allow it to become hot. Add pork and cook for about 5 minutes, turning to ensure even browning on all sides. Drain excess oil.

Add remaining ingredients and bring to a gentle simmer. Cook uncovered for two hours. Turn meat over halfway through cooking. The meat is cooked once tender, but not falling apart.

To Serve:

Place meat on chopping board and carve into ¼ inch slices. Place a spoonful of fava bean puree onto a plate and top with vegetable ragout and a few slices of braised pork followed by onions.

 

Developed by Chef Ryan Scott

8 servings
Ingredients:
2 pounds Pork Shoulder
Corn Oil, for browning
1 quart Real California Milk, whole
1 Onion, quartered
6-8 Sage Leaves
1 bunch Thyme
Fresh ground Pepper
2 teaspoons Salt
Procedure:
Heat a large deep cast iron skillet over medium-high heat on stovetop. Add a little oil and allow it to become hot. Add pork and cook for about 5 minutes, turning to ensure even browning on all sides. Drain excess oil.
Add remaining ingredients and bring to a gentle simmer. Cook uncovered for two hours. Turn meat over halfway through cooking. The meat is cooked once tender, but not falling apart.
To Serve:
Place meat on chopping board and carve into ¼ inch slices. Place a spoonful of fava bean puree onto a plate and top with vegetable ragout and a few slices of braised pork followed by onions.

8 servings

Ingredients:

2 pounds Pork Shoulder

Corn Oil, for browning

1 quart Real California Milk, whole

1 Onion, quartered

6-8 Sage Leaves

1 bunch Thyme

Fresh ground Pepper

2 teaspoons Salt

Procedure:

Heat a large deep cast iron skillet over medium-high heat on stovetop. Add a little oil and allow it to become hot. Add pork and cook for about 5 minutes, turning to ensure even browning on all sides. Drain excess oil.

Add remaining ingredients and bring to a gentle simmer. Cook uncovered for two hours. Turn meat over halfway through cooking. The meat is cooked once tender, but not falling apart.

To Serve:

Place meat on chopping board and carve into ¼ inch slices. Place a spoonful of fava bean puree onto a plate and top with vegetable ragout and a few slices of braised pork followed by onions.

Recipe provided by the California Milk Advisory Board.

If you require photographs in a different format or are interested in additional information from the California Milk Advisory Board, please contact Rayanne Zackery, Ketchum for the California Milk Advisory Board, rayanne.zackery@ketchum.com.