Milk braised Pork Shoulder with Carrots

Milk Braised Pork Shoulder with Carrots

  • Author: Loreto
  • Prep Time: 30 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 20
  • Yield: 4-5 servings 1x
  • Category: Main, Meat
  • Method: Braising, Baking
  • Cuisine: Italian


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


  1. Take Pork Shoulder and trim any excess fat.
  2. 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.
  3. Roll pork shoulder into a round and tie up pork with butchers twine.
  4. Sprinkle lightly with spice mix and set aside.
  5. Preheat oven to 350° F (180° C).
  6. 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.
  7. Toss in onions, celery, bay leaves, peppercorns, and saute for 2 minutes stirring frequently.
  8. Pour in milk, cover, and place in an oven.
  9. Bake for 1 1/2 hours, turning pork halfway through and basting all along.
  10. Take out of oven and let rest 10 minutes.
  11. Take carrots out of braising liquid and strain liquid into a small saucepan.
  12. Bring to a boil and cook until desired thickness is achieved about 10 – 15 minutes.
  13. 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.
  14. Enjoy!
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