The Purple Pig Milk Braised Pork Shoulder and Mashed Potatoes
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....
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READY IN: 3hrs 20mins
SERVES: 6-8
YIELD: 6-8 8 oz. servings
UNITS: US
INGREDIENTS
NutritionPork Shoulder
- pork shoulder, bone removed and cut into 8 oz. pieces
- 1small bunch fresh thyme
- 2
- 1
- 2gallons milk
- 2gallons pork stock
- 1
Mashed Potatoes
- 1 1⁄4
- 1⁄4cup warm cream
- 4
- salt and pepper
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DIRECTIONS
- 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.
- 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.
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