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Milk-Braised Pork Shoulder (Gluten-Free)
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
The finished milk-braised pork shoulder. Photo: CC--Edsel L.
The slogan appears to be true: California has the happiest cows, so says a recent article about our state’s dairy farms. A well-seasoned farmer will tell you: the happier the cow, the better the milk. Chefs and farmers alike attest that milk is great for braising meat. In this recipe, milk is used to add tremendous flavor to pork shoulder. This recipe yields a great base that can be dressed up with a number of different sides and the leftovers make incredible sandwiches.
3 pounds pork shoulder, trimmed
1 quart whole milk
1 large yellow onion, roughly chopped
2 tablespoons vegetable oil
6 sage leaves
6 sprigs fresh thyme
2 teaspoons each salt and pepper
Season pork with salt and pepper. Heat vegetable oil in a large stockpot or Dutch oven. Add pork, turning to brown on all sides, about 15 minutes. Drain excess oil, leaving about 2 tablespoons in the pot.
Reduce heat to medium and add milk, onions, herbs and simmer. Cook pork uncovered for 2 hours, turning once after the first hour. Remove and cut into large chunks. Serve with your favorite sides.
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