Milk-Braised Pork Shoulder

Milk-Braised Pork Shoulder

The Perfect Tender Roast of The Season

Looking for a tender and juicy roast recipe to serve? Look no further than this milk-braised pork shoulder recipe. It includes dry vermouth which is also referred to as “white” or “French” vermouth. If you can’t find it, opt for a dry white wine, such as Sauvignon Blanc or Pinot Grigio.

Milk-Braised Pork Shoulder


  • 15 pearl onions (root ends trimmed)
  • 1 2.2 lb/1 kg boneless pork shoulder roast, trimmed and tied at 1-inch intervals
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 2 tbsp pure first-pressed canola oil
  • 2 cloves garlic (peeled)
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 1 small onion (thinly sliced)
  • 1/2 cup dry vermouth
  • 2 cups homogenized milk
  • 1 tbsp PC Dijon prepared mustard
  • 1 tbsp fresh lemon juice
  • 1 tbsp finely chopped fresh parsley


Preheat oven to 325°F (160°C). Bring small saucepan of water to a boil. Add pearl onions; return to a boil. Cook 30 to 60 seconds. Transfer with slotted spoon to bowl of ice water to chill. Drain and peel off skins. Set pearl onions aside.

Sprinkle pork with salt and pepper. Heat oil in Dutch oven over medium heat. Add pork and cook turning often until browned all over; about 10 minutes. Transfer to large plate. Set aside.

Heat same Dutch oven over medium heat. Add pearl onions and cook, stirring occasionally until golden; about 5 minutes. Transfer with slotted spoon to small bowl. Set aside.

Smash garlic with flat side of chef’s knife. Heat same Dutch oven over medium heat. Add garlic, bay leaves, thyme and sliced onion; cook, stirring occasionally, until onion is softened, 2 to 3 minutes. Add vermouth and cook, stirring and scraping up browned bits from bottom, until liquid is reduced by half; about 3 minutes.

Return pork to Dutch oven. Add milk; bring to a gentle simmer. Cover and transfer to oven. Bake, flipping pork once, until instant-read thermometer inserted in centre of pork reads 160°F (71°C); about 40 to 45 minutes.

Discard bay leaves and thyme sprigs. Transfer pork to cutting board; cover loosely with foil. Let rest 15 minutes.

Meanwhile, transfer milk mixture to blender and add mustard. Remove plastic stopper from blender lid; cover lid with kitchen towel. Purée until smooth. Return to Dutch oven and stir in pearl onions. Bring to a gentle simmer over medium heat. Cook, stirring occasionally, until thick enough to coat back of spoon; about 10 minutes. Stir in lemon juice.

Thinly slice pork and arrange on large serving platter. Spoon milk mixture over top. Sprinkle with parsley.

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