4 Hour Milk Braised Pork
Slow-cooked to perfection, this 4-Hour Milk Braised Pork recipe is a comforting and richly flavorful dish that will transform your dinner table. Featuring tender, fork-shredded pork shoulder simmered gently in a bath of whole milk infused with garlic, lemon zest, and aromatic herbs like rosemary and thyme, this recipe is all about developing deep, savory flavors while maintaining a rustic charm. The milk reduces and curdles as it cooks, creating a velvety sauce that is either blended for smoothness or left rustic for added texture. With just 20 minutes of prep and a few pantry staples, this one-pot wonder is ideal for cozy home-cooked meals or dinner parties alike. Serve it alongside mashed potatoes, crusty bread, or roasted vegetables for a truly unforgettable feast.
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Recipe Information
Ingredients
- 3 lb Pork shoulder (boneless)
- 6 cups Whole milk
- 2 tbsp Olive oil
- 2 tbsp Unsalted butter
- 6 cloves Garlic cloves
- 1 tbsp Lemon zest
- 2 sprigs Fresh rosemary
- 4 sprigs Fresh thyme
- 1 leaf Bay leaf
- 2 tsp Kosher salt
- 1 tsp Black pepper
Instructions
Pat the pork shoulder dry with paper towels and season it generously with kosher salt and black pepper on all sides.
In a large Dutch oven, heat the olive oil over medium-high heat. Add the pork shoulder and sear it on all sides until golden brown, about 4-5 minutes per side. Remove the pork and set it aside.
Reduce the heat to medium and add the unsalted butter to the same pot. Once melted, add the garlic cloves (lightly smashed but left whole) and sauté for 1-2 minutes until fragrant.
Pour in the whole milk, scraping the bottom of the pot to deglaze any browned bits. Add the lemon zest, rosemary sprigs, thyme sprigs, and the bay leaf.
Return the pork shoulder to the pot, ensuring it is mostly submerged in the milk. Bring the liquid to a gentle simmer, but do not let it boil.
Cover the pot with a lid and reduce the heat to low. Simmer gently for 4 hours, turning the pork every hour to ensure even cooking.
Occasionally check to make sure the milk is not boiling and that the level of liquid remains sufficient. The milk will curdle during cooking—this is normal and adds to the texture and flavor of the dish.
After 4 hours, the pork should be fork-tender and easily pull apart. Carefully remove it from the pot and let it rest for 10 minutes.
While the pork rests, remove the bay leaf and herb stems from the milk sauce. Using an immersion blender, blend the sauce to create a smooth, creamy consistency, or leave it as is for a more rustic presentation.
Slice or shred the pork and serve it with the milk sauce drizzled over the top. Pair with mashed potatoes, crusty bread, or your favorite roasted vegetables.
Nutrition Facts
Calories |
4798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 371.2 g | 476% | |
| Saturated Fat | 140.9 g | 704% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 1190 mg | 397% | |
| Sodium | 2564 mg | 111% | |
| Total Carbohydrate | 79.1 g | 29% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 70.6 g | ||
| Protein | 294.8 g | 590% | |
| Vitamin D | 16.1 mcg | 81% | |
| Calcium | 2020 mg | 155% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 6022 mg | 128% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
