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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Arman fun bd
[email protected]Thanks for sharing this recipe!
Lee Heggie
[email protected]I'll definitely be making this again.
mike peevey
[email protected]So good!
Dennis Mutuku
[email protected]This recipe is a keeper!
Sunil Roy
[email protected]I love this recipe! It's so easy to make, and the results are always amazing. The pork is always fall-apart tender, and the sauce is so flavorful. I highly recommend it!
sandy Nava
[email protected]This was my first time making pork shoulder, and I'm so glad I tried this recipe. The pork was so tender and flavorful, and the sauce was delicious. I'll definitely be making this again.
mussa khalidy
[email protected]I made this recipe last night, and it was a hit! The pork was fall-apart tender, and the sauce was creamy and flavorful. I served it with mashed potatoes and roasted vegetables, and it was a perfect meal. Thanks for sharing!
Khawas Khan12
[email protected]This recipe is a winner! The pork was so tender and juicy, and the sauce was delicious. I served it with mashed potatoes and green beans, and it was a perfect meal. Thanks for sharing!
Pryas Rai
[email protected]I love this recipe! It's so easy to make, and the results are always amazing. The pork is always fall-apart tender, and the sauce is so flavorful. I highly recommend it!
Saqib Farooq
[email protected]This was my first time making milk-braised pork shoulder, and it turned out great! The meat was tender and flavorful, and the sauce was creamy and rich. I'll definitely be making this again.
Richy Geb
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. The pork is always moist and juicy, and the sauce is delicious. I highly recommend it!
Bot Oopp
[email protected]This recipe is a keeper! The pork shoulder was fall-apart tender and so flavorful. I served it with mashed potatoes and green beans, and it was a hit with the whole family.