Milk Braised Pork Shoulder with Carrots, an unusual technique that brings about amazing succulent texture and out of this world great flavors!
- 750 g lean pork loin
- 3 Tbsp e.v.o. oil
- 2 Tbsp butter
- 1 small onion, finely chopped
- 1 celery stick, finely chopped
- 8 carrots, cut into 5 cm strips
- 2 bay leaves
- 1 Tbsp black peppercorns
- salt to taste
- 500 ml (2 cups) milk, scalded
- Take Pork Shoulder and trim any excess fat.
- Mix salt, pepper, onion powder, white pepper, paprika, dried rosemary, dried basil, in a bowl and rub spice mix into the inside of the pork shoulder.
- Roll pork shoulder into a round and tie up pork with butchers twine.
- Sprinkle lightly with spice mix and set aside.
- Preheat oven to 350° F (180° C).
- In a cast oven-safe pot, drizzle olive oil and a pat of butter and bring to a medium to high heat and place pork shoulder in and brown on all sides.
- Toss in onions, celery, bay leaves, peppercorns, and saute for 2 minutes stirring frequently.
- Pour in milk, cover, and place in an oven.
- Bake for 1 1/2 hours, turning pork halfway through and basting all along.
- Take out of oven and let rest 10 minutes.
- Take carrots out of braising liquid and strain liquid into a small saucepan.
- Bring to a boil and cook until desired thickness is achieved about 10 – 15 minutes.
- Take twine off pork shoulder and slice into 1/4 inch slices, plate and surround with cooked carrots, finish with a nice drizzle of sauce over top.