Ingredients
- 1 bone-in pork shoulder about 4 lb
- Kosher salt and black pepper
- 6 cups whole milk
- 6 cloves of garlic
- 2 sprigs fresh rosemary
- 2 fresh bay leaves
Directions
- Season the pork shoulder with salt and black pepper.
- Wrap the pork in plastic wrap and refrigerate overnight.
- Place pork in a heavy pot and add the rest of the ingredients.
- Cover and place the pot in a preheated, 275 degree oven, and cook for about 4 hours, or until very tender.
- Strain the braising liquid, remove some of the fat, and adjust the seasoning to your preference.
Tips/Techniques
Serving Suggestions:
Pull meat from bone and add to braising liquid before serving, then toss the meat with cooked, fresh pasta and grated pecorino. Or, chill and thinly slice the pork, re-warm it in braising liquid, and serve with boiled potatoes and arugula.
Beverage Suggestions:
1999 Rodano Chianti Classico Reserva
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