The Purple Pig Milk Braised Pork Shoulder and Mashed Potatoes

Submitted by College Girl

"The Purple Pig is a famous highly rated restaurant in Chicago. One of which is famous for its delicious foods and delightful wines. This is restaurant style so it makes quite a bit...."

 

• Ready In: 3hrs 20mins
• Ingredients: 14
• Yields: 6 8 oz. servings
• Serves: 6-8

ingredients

• Pork Shoulder

• 0 pork shoulder, bone removed and cut into 8 oz. pieces
• 1 small bunch fresh thyme
• 5 bay leaves
• 2 onions, peeled and quartered
• 1 carrot, peeled and kept in large pieces
• 7570.0 ml milk
• 7570.0 ml pork stock
• salt
• pepper
• 1 rib celery, cut into 3 large pieces

• Mashed Potatoes

• 566.99 g russet potatoes, peeled cut into 1 1/2 inch chunks
• 59.14 ml warm cream
• 19.71 ml butter, warm
• salt and pepper

directions

1. Tie a piece of string around each piece of pork to maintain a nice shape while cooking. In a large pot sear off pork shoulder (season liberally first). Add vegetables and herbs after meat is browned, add liquids and bring to a boil. Season and place in a 350° oven to braise. Should take 2-3 hours.
2. Place potatoes in a large pot, add cold water to cover and season aggressively with salt. Bring to a boil and cook till potatoes are tender. Drain potatoes, mash while still hot with rest of the ingredients, season and reserve.