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Lactose Free Milk Braised Pork

Prep Time20 minutes
Active Time3 hours
Yield: 8

Materials

  • 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.