Lactose Free Milk Braised Pork
The Italian-inspired dish transforms a humble pork shoulder into a succulent, flavor-packed meal that’s sure to become a family favorite.
Recipe and image compliments of Brit from Whisked Away Kitchen
Lactose Free Milk Braised Pork
Ingredients
- 3-4 pounds boneless pork shoulder excess fat trimmed
- Kosher salt to taste
- 2 tablespoons olive oil
- 1 tablespoon Hiland unsalted butter
- 6 whole garlic cloves peeled
- 6 sage leaves
- 4-5 cups Hiland Lactose Free Milk more as needed
- 2 bay leaves
- Zest of 1 lemon use a vegetable peeler to peel 1-inch strips
Instructions
- Generously season the pork shoulder with salt on all sides.
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the pork shoulder and sear on all sides until it develops a golden-brown crust, about 3-4 minutes per side. Transfer to a plate and set aside.
- Drain the grease from the Dutch oven but leave any brown bits on the bottom of the pot. Melt the butter in the pot over medium-low heat. Add the garlic and sage and cook until fragrant, about 2 minutes.
- Pour in a splash of milk and use your spatula to scrape up any brown bits on the bottom of the pot. Return the pork to the pot.
- Add the remaining milk, bay leaves and lemon zest. The amount of milk will vary. There should be 1-2 inches of pork visible above the liquid. Add more milk as necessary to maintain this level.
- Bring the mixture to a simmer. Cover the pot, leaving the lid slightly ajar. Adjust the heat to keep the liquid at a light simmer. Scrape the bottom of the pot and turn the meat every 30 minutes to prevent any burning. Add milk as necessary. Cook for 3 hours or until tender.
- Transfer the pork to a cutting board and slice or shred. Skim excess fat from the surface of the sauce. There will be quite a bit! Adjust the salt to taste and spoon the sauce over the pork.
This Lactose Free Milk Braised Pork recipe is comfort food at its finest!
The long, slow cooking process in milk results in incredibly tender meat and a rich, velvety sauce that’s simply irresistible.
Why We Love This Recipe
This one-pot wonder is based on the traditional Italian recipe maiale al latte (milk-braised pork). The milk breaks down during cooking, creating a luxuriously creamy sauce that’s infused with garlic, sage and lemon.
Ingredient Notes
Pork Shoulder: Choose a well-marbled cut for the most flavor and tenderness.
Lactose-Free Milk: Hiland lactose free milk is a great option for those with lactose sensitivities, without sacrificing creaminess.
Sage and Garlic: These aromatics infuse the milk with incredible flavor.
Lemon Zest: Large pieces of lemon zest add bright, citrusy notes that balance the richness of the dish.
Step by Step Instructions
- Season and sear: Salt that pork generously and sear until it has a golden-brown crust on all sides.
- Sauté the aromatics: Sauté garlic and sage in butter for a fragrant base.
- Deglaze the pot: A splash of milk lifts those flavorful brown bits from the pot.
- Braise to perfection: Return the pork to the pot and add milk, bay leaves, and lemon zest. Simmer gently for 3 hours, turning occasionally.
- Finish and serve: Slice or shred the pork and skim the sauce before serving.
Expert Tips and Tricks
- Don’t rush the searing process – a good crust equals more flavor.
- Keep an eye on the milk level and add more if needed to maintain the right amount.
- Skim the fat from the sauce before serving for a silkier texture. There will be quite a lot. If you have time, you can let the sauce chill a bit. The fat will solidify at the top, making it easier to remove. Reheat before serving.
Make Ahead and Storage Instructions
This dish actually gets better with time! Make it a day ahead and reheat gently for even more developed flavors.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a covered pot over low heat, adding a splash of milk if the sauce has thickened too much.
Trust us, this dish will have everyone at the table asking for seconds!
Serving Ideas
I love to serve my milk braised pork over creamy polenta or mashed potatoes to soak up all that delicious sauce. And to make it a complete meal, I generally opt for simple roasted vegetables or a crisp green salad.
Leftover pork can be used as a filling for sandwiches or even tossed with pasta!
For more delicious recipes, visit Hiland Dairy’s recipe page.
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