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Pork Shoulder Braised in Milk
For this Italian braising method, all you need is handful of ingredients, a little bit of prep, and a Dutch oven. Three or so hours later, you will have created a flavorful, succulent pork shoulder that will be certain to fulfill your craving for comfort food. If the milk separates into curds during the cooking process, don’t be alarmed—just give it a good whisk before serving to smooth it out.
Ingredients
  • 1 TBSP olive oil
  • 3 LB bone-in pork shoulder
  • 3 TBSP butter
  • 12 sage leaves
  • Rind of ½ lemon, peeled with vegetable peeler
  • 1 to 3 SM dried chiles, more or less to taste
  • 6 garlic cloves, crushed slightly with side of chef’s knife
  • 1 bottle dry white wine
  • 2 C whole milk
  • subheading: For this Italian braising method, all you need is handful of ingredients, a little bit of prep, and a Dutch oven. Three or so hours later, you will have created a flavorful, succulent pork shoulder that will be certain to fulfill your craving for comfort food. If the milk separates into curds during the cooking process, don’t be alarmed-just give it a good whisk before serving to smooth it out.:
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