Milk Braised Pork Shoulder

Milk Braised Pork Shoulder Back in June I attended an press junket put on by the California Milk Advisory Board. I learned how dairy farms operate, the sustainability of dairy production, and how cheese in made.

First, it is true that California cows are happy cows. With a hard working team of farm hands and managers, nutritionists and vets taking care of “the girls” (as they call the cows) – and lots of shade, cooling water jets and places to eat, rest and socialize - it’s no wonder. In fact, I think they take better care of their cows at the Clauss Dairy Farms than I do my kids some days.

Through a email snafu, I didn’t get the recipes from the amazing lunch served by Top Chef contestant Chef Ryan Scott until this week. This dish was one of my favorites. I just loved how Ryan tenderized the pork shoulder with milk and used all kinds of seasonal green veggies from the farmer’s market, like fava beans, peas and asparagus, to complement the pork.

Created by Chef Ryan Scott

8 servings

Ingredients:

2 pounds pork shoulder
Corn oil, for browning
1 quart Real California Milk, whole
1 onion, quartered
6-8 sage leaves
1 bunch thyme
Fresh ground pepper
2 teaspoons salt
plus ingredients for fava bean puree, vegetable ragout and roasted onions

Directions:

Heat a large deep cast iron skillet over medium-high heat on stovetop. Add a little oil and allow it to become hot. Add pork and cook for about 5 minutes, turning to ensure even browning on all sides. Drain excess oil.
Add remaining ingredients and bring to a gentle simmer. Cook uncovered for two hours. Turn meat over halfway through cooking. The meat is cooked once tender, but not falling apart.
To serve, place meat on chopping board and carve into ¼ inch slices. Place a spoonful of fava bean puree onto a plate and top with vegetable ragout and a few slices of braised pork followed by roasted onions.

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Disclosure: My trip to California was paid by the California Milk Advisory Board. The opinions are my own.

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Posted on August 6, 2010 in Events,Recipes

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Healthy Receipes August 6, 2010 at 4:45 pm: Once the sauce has reduced and thickened slightly, turn off the heat.
Strain the sauce, making sure to press all of the milk solids through. Even scrape the bottom of the strainer.

Blend the sauce with a hand blender to emulsify the cream. Return the sauce to the stove over low heat and let reduce further, if needed, until you reach the desired consistency.
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Healthy Receipes

kaye September 17, 2010 at 2:50 am: Wow. wish my mom will cook somethng like this.

Milk Braised Pork Shoulder