Pork Shoulder Braised in Milk

Pork Shoulder Braised in Milk

Photo by Robert P.

  • Prep Time


  • Total Time


  • Servings



  • 1

    Tbsp olive oil

  • 3

    Lb pork shoulder or roast

  • 8

    cups of milk (roughly)

  • 6

    garlic cloves, peeled and left whole

  • 10-12

    sage leaves, whole

  • Zest of 2 lemons, taken off with a vegetable peeler

  • Salt and pepper


Preheat the oven to 300F. Dry the pork on paper towels and season heavily with salt and pepper. Set a heavy pot that is deep enough to fit the pork over high heat. Add the oil and wait for it to heat up. Add the pork fatty side down and let it brown. Turn it several times until it is brown on all sides. When you place the pork on its final side, turn down the heat to medium, add the garlic and cook until it is golden. Add the sage leaves and lemon peel and cook until fragrant, about 1 minute. Pour in enough milk to barely cover the pork. Season milk generously with salt (taste and correct seasoning), and bring to a simmer. Partially cover the pot and set in the middle of the oven. Cook until the milk curdles and turns golden brown, 3-4 hours.


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