Milk-Braised Pork Shoulder

Submitted by Mary Jenny

"Looking for a tender and juicy roast recipe to serve? Look no further than this milk-braised pork shoulder recipe. It includes dry vermouth which is also referred to as “white” or “French” vermouth. If you can't find it, opt for a dry white wine, such as Sauvignon Blanc or Pinot Grigio."

 

• Ready In: 1hr 30mins
• Ingredients: 14
• Serves: 8

ingredients

• 15 white pearl onions
• 1 kg boneless pork shoulder
• 1 teaspoon salt
• 1 teaspoon fresh ground black pepper
• 2 tablespoons pure first-pressed canola oil
• 2 garlic cloves, peeled
• 2 bay leaves
• 2 sprigs fresh thyme
• 1 small onion, thinly sliced
• 1⁄2 cup dry vermouth
• 2 cups homogenized milk
• 1 tablespoon Dijon mustard (PC)
• 1 tablespoon fresh lemon juice
• 1 tablespoon finely chopped fresh parsley

directions

1. Preheat oven to 325°F (160°C). Bring small saucepan of water to a boil. Add pearl onions; return to a boil. Cook 30 to 60 seconds. Transfer with slotted spoon to bowl of ice water to chill. Drain and peel off skins. Set pearl onions aside.
2. Sprinkle pork with salt and pepper. Heat oil in Dutch oven over medium heat. Add pork and cook turning often until browned all over; about 10 minutes. Transfer to large plate. Set aside.
3. Heat same Dutch oven over medium heat. Add pearl onions and cook, stirring occasionally until golden; about 5 minutes. Transfer with slotted spoon to small bowl. Set aside.
4. Smash garlic with flat side of chef's knife. Heat same Dutch oven over medium heat. Add garlic, bay leaves, thyme and sliced onion; cook, stirring occasionally, until onion is softened, 2 to 3 minutes. Add vermouth and cook, stirring and scraping up browned bits from bottom, until liquid is reduced by half; about 3 minutes.
5. Return pork to Dutch oven. Add milk; bring to a gentle simmer. Cover and transfer to oven. Bake, flipping pork once, until instant-read thermometer inserted in centre of pork reads 160°F (71°C); about 40 to 45 minutes.
6. Discard bay leaves and thyme sprigs. Transfer pork to cutting board; cover loosely with foil. Let rest 15 minutes.
7. Meanwhile, transfer milk mixture to blender and add mustard. Remove plastic stopper from blender lid; cover lid with kitchen towel. Purée until smooth. Return to Dutch oven and stir in pearl onions. Bring to a gentle simmer over medium heat. Cook, stirring occasionally, until thick enough to coat back of spoon; about 10 minutes. Stir in lemon juice.
8. Thinly slice pork and arrange on large serving platter. Spoon milk mixture over top. Sprinkle with parsley.