Milk-braised Pork Shoulder
From infoforyourlife 6 years ago
- 90 to make
- Serves 8
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.
Ingredients
- • 15 pearl onions, root ends trimmed shopping list
- • 1 (2.2 lb/1 kg) boneless pork shoulder roast, trimmed and tied at 1-inch intervals shopping list
- • 1 tsp salt shopping list
- • 1 tsp freshly ground black pepper shopping list
- • 2 tbsp pure first-pressed canola oil shopping list
- • 2 cloves garlic, peeled shopping list
- • 2 bay leaves shopping list
- • 2 sprigs fresh thyme shopping list
- • 1 small onion, thinly sliced shopping list
- • 1/2 cup dry vermouth shopping list
- • 2 cups homogenized milk shopping list
- • 1 tbsp PC Dijon prepared mustard shopping list
- • 1 tbsp fresh lemon juice shopping list
- • 1 tbsp finely chopped fresh parsley shopping list
How to make it
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.
- 5. 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.
- 6. Discard bay leaves and thyme sprigs. Transfer pork to cutting board; cover loosely with foil. Let rest 15 minutes.
- 7. 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.
- 8. Thinly slice pork and arrange on large serving platter. Spoon milk mixture over top. Sprinkle with parsley.
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