Braised Pork Shoulder Recipe
09 November 2023 –
Slow cooking perfect for the colder months.
Is there anything cozier than a braise? As the leaves fall and temperatures drop, the oven becomes the go-to source for casual and formal dinners alike. It gently heats the home, doing all the labor for a delectable meal while you enjoy time with loved ones or curl up in a warm blanket.
Even if the weather outside is frightful, a good meal can make every day of winter amiable and inviting. This braised pork shoulder is no exception, making the most of your Dutch oven and warming you from the inside out.
Braising is a method of slow cooking that gently simmers meat or vegetables in a few inches of liquid at a low temperature over a long period of time. Braising can take anywhere from 2-6 hours, depending on the vegetables or cut of meat. While there is some prep work involved, this braised pork shoulder is largely hands off. After seasoning and searing the meat, the only work required is a simple temperature check after about 3 hours in the oven. The result is always impressive, and the work nearly effortless. Slow cookers, such as crock pots, will do in a pinch, but the flavor developed through the dry heat in the oven is unmatched. The meat becomes caramelized, tender, and altogether irresistible.
Beyond the braising method, this recipe for braised pork shoulder uses an Italian technique of using milk as the braising liquid. Perhaps one of the most underrated braising methods, milk produces an incredibly succulent, tender pork shoulder and a rich, savory gravy in a matter of a few hours. Traditionally called maiale al latte in Italian, there is a good reason it has been made across Northern Italy for decades.
This particular recipe pairs the pork shoulder and milk braise (maiale al latte) with fragrant fennel, sweet onions, and punchy garlic. During the braise, the vegetables become buttery tender. Together, this braised pork recipe is the definition of comfort food—it is succulent and inviting, celebrating chilly days and warming the palettes of loved ones at the table.
Make dinner parties easier by doing prep work hours before guests even arrive. A braise is the perfect set-it-and-forget-it way to keep your hands free for an effortless transition from cooking to dining—plus, it presents beautifully in a large serving platter.
Ingredients
3-4 POUNDS PORK SHOULDER
1 TABLESPOON KOSHER SALT
2 BULBS FENNEL
1 LARGE YELLOW ONION
1 HEAD GARLIC
1/4 CUP EXTRA-VIRGIN OLIVE OIL
2 TEASPOONS FRESHLY CRACKED BLACK PEPPER
5 CUPS OF WHOLE MILK
3 BAY LEAVES
7-8 SPRIGS FRESH THYME
1 LEMON
Method
01
Pat the pork shoulder very dry using paper towels, then pierce the meat with a sharp paring knife a few times on each side. Season all over with the kosher salt, ensuring every side is covered. Allow the pork to sit at room temperature for at least 30 minutes, or ideally one hour. While the pork comes to room temperature, trim and quarter each fennel bulb, slice the onion into 8 wedges, and cut the head of the garlic in half crosswise. Set aside.
02
Preheat the oven to 275 degrees Fahrenheit. Pat the pork dry once more, then season all over with cracked pepper. Add the olive oil to a 3-quart dutch oven over medium heat. Once the oil begins to ripple, add the pork shoulder and sear each side until it develops a golden-brown crust, about 5-7 minutes per side. Once browned, remove from the dutch oven and set aside.
03
Add the prepared fennel, onion and garlicand season with a pinch of salt. Allow them to sear, undisturbed, until they develop a deep golden colour – about 5 minutes. Add the milk, then use a whisk to scrape up the browned bits on the bottom of the pot. Return the pork to the pot, along with any liquid on the plate. Add another pinch of kosher salt to the milk, along with the bay leaves and thyme. Using a knife or peeler, peel large strips of zest from the lemon, avoiding the white pith, and add the lemon zest to the pot as well. Transfer to the oven, leaving the pot uncovered.
04
Braise for 3 to 3 1/2 hours, or until the thickest park of the pork shoulder registers 145 degrees Fahrenheit, turning the pork shoulder once every hour. After braising, allow the pork to rest in the braising liquid for 15-30 minutes. Remove the sprigs of thyme, bay leaves, and lemon zest. Slice the pork and serve with caramelized, braised onion and fennel and the sauce from the braise.
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