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Author Notes: My husband brings me recipes that he finds in books and magazines, things he thinks we should try. One of them, a little while back, was milk-braised pork, which I made and was good but not, you know, fabulous. So, I adjusted the flavors, used a bit more milk because I am a lotsa sauce person, and baked some no-knead bread for slopping. This is slow, weekend cooking at its best! —aargersi
- 3 pounds pork shoulder or butt
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground pepper
- 1 large sweet onion
- 1 orange
- 2 lemons
- 8 bay leaves (fresh is better)
- 8 whole allspice berries
- 4 cups whole milk
- 1/2 teaspoon baking soda
- Heat the oven to 275° F. Peel and thinly slice the onion. Salt and pepper the pork. Heat the oil in a Dutch oven and brown the pork on all sides.
- Remove the pork to a plate and put the onions and allspice in the pan. Cook until the onions soften and begin to collapse a bit.
- Add the pork and any collected juices back in to the pan. Use a peeler to cut wide strips of zest from the lemons and orange into the pan, avoid the pith. Add the bay leaf. Stir the baking soda into the milk and pour it in. Cover the pot and put it in the oven.
- 1 1/2 hours later, turn the pork over. Maybe take a nap.
- After another 1 1/2 hours, it’s essentially done. The milk is going to look weird and curdled—that’s normal. Take the pork out of the milk again, and fish out the bay leaves. Use an immersion blender to whiz the onions and milk into a smooth emulsion. Taste for salt. It’s going to be fairly thin, perfect for bread! Add the pork and bay back in. You can serve it now, or reheat later, the leftovers are pretty amazing.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Hands-Off Recipe