dinner · gluten-free
Milk-braised pork shoulder
Italian maiale al latte: pork slowly braised in milk with garlic, sage and lemon until tender, with golden curds for sauce.
- Time
- 210min
- Steps
- 5
Ingredients
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Allergens
Contains milk.
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Shopping list
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Equipment
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Method
-
1
Salt the pork and brown all over in oil and butter in a Dutch oven.
-
2
Pour off most fat, add garlic, sage and zest for 1 minute.
-
3
Add milk and cinnamon and bring to a simmer.
-
4
Cover partly and braise at 150°C (300°F), turning occasionally, until very tender and well past 63°C (145°F), 2.5–3 hours; the milk will form golden curds.
-
5
Slice and spoon the curdy sauce over (whisk or blend it smooth if you prefer).
