The Purple Pig Milk Braised Pork Shoulder and Mashed Potatoes

Name: The Purple Pig Milk Braised Pork Shoulder and Mashed Potatoes
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 6-8 8 oz. servings, 6-8 serving(s)
Ingredients: 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; 2 gallons milk; 2 gallons pork stock; salt; pepper; 1 rib celery, cut into 3 large pieces; 1 1/4 lbs russet potatoes, peeled cut into 1 1/2 inch chunks; 1/4 cup warm cream; 4 teaspoons butter, warm; salt and pepper

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...."

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

ingredients

Pork Shoulder
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
2 gallons milk
2 gallons pork stock
salt
pepper
1 rib celery, cut into 3 large pieces
Mashed Potatoes
1 ¹⁄₄ lbs russet potatoes, peeled cut into 1 1/2 inch chunks
¹⁄₄ cup warm cream
4 teaspoons butter, warm
salt and pepper

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.