Milk Braised Pork Shoulder
Published: Friday, May 30, 2025
3 lb. pork shoulder with bone
Kosher salt
1 Tbsp. olive oil
1 head garlic, cut in half crosswise
6 c. whole milk
10 thyme, sprigs/leaves
10 sage, sprigs/leaves
1 tsp. smoked paprika
¾ tsp. crushed red pepper
4 (2") strips lemon peel
Cut pork into 1 lb. pieces. Season generously with Kosher salt and let sit at room temperature for 1 hour.
Preheat oven to 300°. Heat olive oil in a large Dutch oven (or oven-safe pan) over medium-high heat. Add garlic, cut side down, and cook until golden brown. Remove from pot. Sear both sides of pork for 3-5 minutes until golden brown (work in batches if needed).
Add pork and garlic back to pot. Add milk, thyme/sage, paprika, crushed red pepper and lemon peel. Turn up heat and bring milk to a simmer. Cover pot with lid and cook in oven for 2½ -3 hours. Pork should be easily pierced with a paring knife and an instant-read thermometer inserted into the center should read 145°.
Remove pork from pot and let rest for 15 minutes. Skim fat from braising liquid. Remove thyme and sage and discard bones. Using 2 large forks, pull pork apart; top with milk sauce and serve alongside roasted garlic. —16 servings.
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