Milk-Braised Pork Shoulder

The perfect pork; super tender and the right amount of sweet, this dish will have all your friends talking.

Main Main
Servings Serves 12 People
Preparation Time Takes 3 Hours 15 Minutes


  • ¼ cup olive oil
  • 1 (4½-5 lb,) boneless pork shoulder, tied
  • 3 juniper berries
  • 2 rosemary sprigs
  • 4 bay leaves
  • 1 garlic clove, chopped
  • ½ cup dry white wine
  • 3 cups Rolling Meadow 3.8% whole milk


  1. Preheat oven to 350F.
  2. In a large, ovenproof, heavy pot heat oil over medium heat until it just simmers.
  3. Season roast with salt and pepper.
  4. Add roast along with juniper berries, rosemary, and bay leaves to the pot and sear on all sides.
  5. Add garlic and continue to cook for a few minutes until golden.
  6. Add white wine and cook until reduced by half.
  7. Pour over milk and bring to a slight simmer.
  8. Cover pot and place in oven. Allow to cook for 2-2½ hours.
  9. When roast is cooked, transfer to a cutting board and tent with foil.
  10. Strain liquid (the milk will curdle) through a sieve into a new pot. Simmer until reduced and thickened. Season with more salt and pepper if needed.
  11. When meat is cool enough to handle, shred into pieces. Serve warm with sauce.

Makes about 4 -4½lb.

In This Recipe

Save $1.00

on Rolling Meadow 10% Half and Half Cream

Click here to download your print-at-home coupon