The Perfect Tender Roast Of The Season

(NC) Looking for a tender and juicy roast recipe to serve? Look no further than this milk-braised pork shoulder recipe. It includes dry vermouth which is also referred to as “white” or “French” vermouth. If you can’t find it, opt for a dry white wine, such as Sauvignon Blanc or Pinot Grigio.

Milk-Braised Pork Shoulder

Print Recipe Pin Save
Prep Time20 minutes
Cook Time1 minute
Total Time21 minutes
Makes8 Servings

Ingredients

  • 15 pearl onions root ends trimmed
  • 1 2.2 lb/1 kg pork shoulder roast boneless, trimmed and tied at 1-inch intervals,
  • 1 tsp salt
  • 1 tsp black pepper freshly ground
  • 2 tbsp canola oil pure first-pressed
  • 2 cloves garlic peeled
  • 2 bay leaves
  • 2 sprigs thyme fresh
  • 1 small onion thinly sliced
  • 1/2 cup vermouth dry
  • 2 cups homogenized milk
  • 1 tbsp PC Dijon prepared mustard
  • 1 tbsp lemon juice fresh
  • 1 tbsp parsley finely chopped, fresh

Instructions

  • Preheat oven to 325°F (160°C). Bring small saucepan of water to a boil. Add pearl onions; return to a boil. Cook 30 to 60 seconds. Transfer with slotted spoon to bowl of ice water to chill. Drain and peel off skins. Set pearl onions aside.
  • Sprinkle pork with salt and pepper. Heat oil in Dutch oven over medium heat. Add pork and cook turning often until browned all over; about 10 minutes. Transfer to large plate. Set aside.
  • Heat same Dutch oven over medium heat. Add pearl onions and cook, stirring occasionally until golden; about 5 minutes. Transfer with slotted spoon to small bowl. Set aside.
  • Smash garlic with flat side of chef's knife. Heat same Dutch oven over medium heat. Add garlic, bay leaves, thyme and sliced onion; cook, stirring occasionally, until onion is softened, 2 to 3 minutes. Add vermouth and cook, stirring and scraping up browned bits from bottom, until liquid is reduced by half; about 3 minutes.
  • Return pork to Dutch oven. Add milk; bring to a gentle simmer. Cover and transfer to oven. Bake, flipping pork once, until instant-read thermometer inserted in centre of pork reads 160°F (71°C); about 40 to 45 minutes.
  • Discard bay leaves and thyme sprigs. Transfer pork to cutting board; cover loosely with foil. Let rest 15 minutes.
  • Meanwhile, transfer milk mixture to blender and add mustard. Remove plastic stopper from blender lid; cover lid with kitchen towel. Purée until smooth. Return to Dutch oven and stir in pearl onions. Bring to a gentle simmer over medium heat. Cook, stirring occasionally, until thick enough to coat back of spoon; about 10 minutes. Stir in lemon juice.
  • Thinly slice pork and arrange on large serving platter. Spoon milk mixture over top. Sprinkle with parsley.

Notes

PC Dutch Oven available at superstore.ca

Be the first to comment

Leave a Reply