Milk Braised Pork Shoulder Recipe
Milk Braised Pork Shoulder
Back in June I attended an press junket put on by the California Milk Advisory Board. I learned how dairy farms operate, the sustainability of dairy production, and how cheese in made.
First, it is true that California cows are happy cows. With a hard working team of farm hands and managers, nutritionists and vets taking care of “the girls” (as they call the cows) – and lots of shade, cooling water jets and places to eat, rest and socialize - it’s no wonder. In fact, I think they take better care of their cows at the Clauss Dairy Farms than I do my kids some days.
Milk Braised Pork Shoulder
Created by Chef Ryan Scott
8 servings
Ingredients:
- 2 pounds pork shoulder
- Corn oil, for browning
- 1 quart Real California Milk, whole
- 1 onion, quartered
- 6-8 sage leaves
- 1 bunch thyme
- Fresh ground pepper
- 2 teaspoons salt
- plus ingredients for fava bean puree, vegetable ragout and roasted onions
Directions:
Heat a large deep cast iron skillet over medium-high heat on stovetop. Add a little oil and allow it to become hot. Add pork and cook for about 5 minutes, turning to ensure even browning on all sides. Drain excess oil.
Add remaining ingredients and bring to a gentle simmer. Cook uncovered for two hours. Turn meat over halfway through cooking. The meat is cooked once tender, but not falling apart.
To serve, place meat on chopping board and carve into ¼ inch slices. Place a spoonful of fava bean puree onto a plate and top with vegetable ragout and a few slices of braised pork followed by roasted onions.
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Disclosure: My trip to California was paid by the California Milk Advisory Board. The opinions are my own.