We’ve paired ours with our simple and delicious Browned Butter Colcannon, but this dish is also amazing over creamy polenta, Risotto or even a Creamy Cauliflower and Parsnip Mash. The options are seriously endless. The pork shoulder also makes AMAZING leftovers, whether you use it to make a carnitas style breakfast burrito, a simple panini or even tacos. So do yourself and your guests a favor and make this Pork Shoulder for a dinner party, then turn it into yummy leftovers! Enjoy! xx, Jenny
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Milk Braised Pork Shoulder with Browned Butter Colcannon
Servings:
INSTRUCTIONS
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Preheat oven to 300˚F.
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Pour oil into a large Dutch oven and place over medium-high heat.
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Generously season pork shoulder with salt and pepper and sear on all sides. Remove from pot and drain all but 1 tablespoon oil.
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Add onions and celery and sauté for 4 to 5 minutes. Add apples and herbs and continue to sauté for an additional 4 to 5 minutes. Deglaze the pot with ½ cup stock and continue to cook until the stock has reduced by ½.
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Place the should back into the pot and pour milk and remaining stock over the shoulder. Season with salt and pepper and bring to a light boil.
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Cover and place in the oven for about 3 hours or until the meat is fork tender and easily falls off itself.
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Remove Dutch oven from the oven and allow meat to rest about 10 minutes.
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Carefully transfer meat onto a cutting board and shred and slice. Lightly season with salt and pepper.
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Serve over browned butter colcannon with a ladle of the (strained and seasoned) braising liquid.
NOTES
- *Nutritional info is for the pork only.
Calories: 422kcal Carbohydrates: 15g Protein: 56g Fat: 14g Saturated Fat: 5g Cholesterol: 148mg Sodium: 251mg Potassium: 1151mg Fiber: 2g Sugar: 12g Vitamin A: 290IU Vitamin C: 5mg Calcium: 153mg Iron: 2mg
