Milk Braised Pork Shoulder Recipe

Season the Pork

Pat the pork shoulder dry with paper towels and season generously with salt and black pepper all over.

Sear the Pork

In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Once hot, add the pork shoulder and sear on all sides until golden brown, about 4-5 minutes per side. Remove the pork and set aside.

Sauté Aromatics

In the same pot, add chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for an additional 1-2 minutes until fragrant.

Add Herbs

Stir in the bay leaves and fresh thyme into the onion and garlic mixture.

Combine and Braise

Return the seared pork shoulder to the pot. Pour in the whole milk, making sure it covers at least half of the pork. Bring to a gentle simmer, then cover the pot with a lid.

Slow Cook

Reduce the heat to low and let the pork braise gently for 3-4 hours, or until the meat is tender and easily pulls apart with a fork.

Rest and Serve

Once cooked, remove the pork from the pot and let it rest for about 15 minutes before slicing or shredding. Serve with the braising liquid spooned over the top.