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 Whole Milk
Milk-Braised Pork Shoulder
The perfect pork; super tender and the right amount of sweet, this dish will have all your friends talking.
Cook time : 3 hrs 15 mins
Serves : 12 People
Dinner
Lunch
Special Occasion
High-Protein
Keto-Friendly
Long (>60 min)
Featured Rolling Meadow Products:
Ingredients
How To Make It
1
Preheat oven to 350F.
2
In a large, ovenproof, heavy pot heat oil over medium heat until it just simmers. Season roast with salt and pepper.
3
Add roast along with juniper berries, rosemary, and bay leaves to the pot and sear on all sides.
4
Add garlic and continue to cook for a few minutes until golden. Add white wine and cook until reduced by half.
5
Pour over milk and bring to a slight simmer. Cover pot and place in oven. Allow to cook for 2-2½ hours.
6
When roast is cooked, transfer to a cutting board and tent with foil. 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.
7
When meat is cool enough to handle, shred into pieces. Serve warm with sauce.