4-Hour Milk-Braised Pork

Ingredients

• 3 lbs boneless pork shoulder (1.5kg)
• 2 tablespoons butter
• 4 cups milk (1 litre)
• 2 onions, peeled
• 1 leek, white part only
• 4 garlic cloves, peeled
• 1/4 teaspoon ground nutmeg
• salt & pepper for seasoning

Directions

1. 1

   Preheat your oven to 350°F / 180°C Place the oven rack in the middle position.

2. 2

   In a large ovenprrof saucepan, brown the pork roast in the butter and then season with salt and pepper.

3. 3

   Add the milk and bring to the boil. Add the vegetables and nutmeg.

4. 4

   Cover the saucepan and transfer to the oven for 2 1/2 hours. Dont worry if the milk looks like its curdling at first; you will be straining the liquid through a sieve. (I'm guessing at this point if you dont have a saucepan that can be placed straight into the oven that you could transfer the contents to a lidded casserole or baking dish.).

5. 5

   Uncover and then continue cooking until the sauce is reduced by a little less than half. About 1 1/2 hours. Turn the pork shoulder every 20 minutes.

6. 6

   Remove the meat and set aside.

7. 7

   Strain the braising liquid. Whisk the sauce and adjust the seasoning.

8. 8

   Serve the pork on a large platter. Suggested to serve with mashed sweet potatoes to enjoy with the gravy and a green vege.