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Tender Italian Milk-Braised Pork

Tender Italian Milk-Braised Pork is a succulent and aromatic dish featuring pork shoulder slow-cooked in milk with flavorful herbs and spices. The milk caramelizes during cooking, creating a delicious sauce with melt-in-your-mouth curds that perfectly complement the roasted pork.
1
4 hr 10 min
TOTAL TIME
531
CALORIES
$1.89
PER SERVING
Tender Italian Milk-Braised Pork
Ingredients
10 INGREDIENTS
8 SERVINGS
Fresh Parsley
2 tbsp fresh parsley
very finely chopped
Garlic
1 head garlic
cut in half crosswise
Fresh Sage
2 bunches fresh sage
Chile De áRbol
1 whole chile de árbol
Kosher Salt
2 tsp kosher salt
Whole Milk
6 cups whole milk
Lemon Peel
4 whole lemon peel
Pork Shoulder
4 lbs pork shoulder
cut into two 2-lbs pieces
Black Pepper
1/2 tsp black pepper
Extra-virgin Olive Oil
3 tbsp extra-virgin olive oil
Directions
10 STEPS
1 hr 10 min
PREP TIME
3 hr
COOK TIME
4 hr 10 min
TOTAL TIME
1
Season pork shoulder pieces generously with 2 tsp kosher salt. Let sit at room temperature for 1 hour, or refrigerate overnight and then let sit at room temperature for 1 hour before cooking.
2
Preheat oven to 300°F.
3
Heat 3 tbsp extra-virgin olive oil in a large Dutch oven or heavy wide saucepan over medium-high heat.
4
Add the halved garlic, cut sides down, and cook until golden brown, about 1 minute. Transfer garlic to a plate.
5
Add pork to pot and cook, undisturbed, until golden brown, 3-5 minutes. Turn and cook, reducing heat to medium if needed to avoid burning, until golden brown on all sides, another 3-5 minutes.
6
Return the garlic to the pot with the pork. Add 6 cups whole milk, 2 bunches fresh sage, 1 chile de árbol or ½ tsp crushed red pepper flakes, and 4 2-inch strips lemon peel.
7
Transfer pot to the preheated oven and bake, uncovered, turning pork every 30 minutes, until meat is very tender and milk has reduced and formed curds, 2½-3 hours.
8
Remove pot from the oven and transfer pork to a cutting board. Let rest for 15 minutes.
9
Using a spoon, skim off most of the fat from the braising liquid; discard sage and lemon peel. Taste sauce and season with additional salt if desired.
10
Slice the rested pork and transfer to a platter. Arrange roasted garlic alongside pork. Spoon sauce over the pork, and top with 2 tbsp finely chopped parsley and ½ tsp freshly ground black pepper.
Health Info
Macros
15g
CARBS
29g
FAT
52g
PROTEIN
Allowed on these diets
MEDITERRANEAN
LOW CARB
Contains these allergens
MILK