4-Hour Milk-Braised Pork

Total Time
4hrs 20mins
Prep 20 mins
Cook 4 hrs

Posting this recipe from Canadian Chef Ricardo's cookbook "Meals for Every Occassion" that was sent to me from my cookbook swap partner. Thankyou Katsen :) I haven't tried this recipe as yet, but thought it sounded interesting and the photo in the cookbbook looked amazing

Ingredients Nutrition


  1. Preheat your oven to 350°F / 180°C Place the oven rack in the middle position.
  2. In a large ovenprrof saucepan, brown the pork roast in the butter and then season with salt and pepper.
  3. Add the milk and bring to the boil. Add the vegetables and nutmeg.
  4. Cover the saucepan and transfer to the oven for 2 1/2 hours. Dont worry if the milk looks like its curdling at first; you will be straining the liquid through a sieve. (I'm guessing at this point if you dont have a saucepan that can be placed straight into the oven that you could transfer the contents to a lidded casserole or baking dish.).
  5. Uncover and then continue cooking until the sauce is reduced by a little less than half. About 1 1/2 hours. Turn the pork shoulder every 20 minutes.
  6. Remove the meat and set aside.
  7. Strain the braising liquid. Whisk the sauce and adjust the seasoning.
  8. Serve the pork on a large platter. Suggested to serve with mashed sweet potatoes to enjoy with the gravy and a green vege.


Most Helpful

I was trying to replicate a recipe that a chef I worked with used to make. I was glad to find this recipe as a guide. I followed it pretty much except that i used a few shallots instead of onions. also, in keeping with the chef's recipe, I didn't strain the gravy. I mixed it all up together, added a bit of tapioca starch (gluten free) to thicken it and served it with the pork. Delicious!! It wasn't exactly the same as the chef's but a good start. I think maybe a bay leaf and a few more herbs and spices might do it! We loved this, so easy and so tasty! Served it with corn bread, mashed potatoes and cole slaw. yum! thanks!

wine&dine November 03, 2009

Made for Spring PAC 2013, this recipe was a lovely surprise - For its easy-cook method, outcome & finding it on the same day I had pork shoulder thawing for dinner. It went together in a flash & the oven-braise cook method meant it needed no attention until the gravy was ready to fix. I cut the pork into bite-size pieces, used my electric skillet for the prep & put everything in an old-fashioned pyrex baking dish w/a lid to cook in the oven. The meat was so tender & the gravy simply wonderful w/a little salt added. We loved this served over rice w/steamed broccoli on the side. Thx for sharing this recipe w/us.

twissis March 25, 2013

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