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  • Jefferson Adams

    Milk-Braised Pork Shoulder (Gluten-Free)

    Jefferson Adams
    0
    Reviewed and edited by a celiac disease expert.

    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.

    Ingredients:
    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



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    Directions:
    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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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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