Slow Cooker Milk Braised Pork Shoulder

I’ve read a lot about braising different cuts of meat in milk.  Supposedly it originated in Italy and it makes the meat very tender and the milk creates a delicious sauce.  So naturally I wanted to try it, although I didn’t really have the time to babysit it in the oven.  So I decided to make it braised in the crockpot.  Set it and forget it.  That’s my motto.

I used a pork shoulder.  It’s my go-to pork roast for pulled pork and I thought it would work well braised in milk.  I wasn’t really sure how else to season it, so I used garlic salt, pepper and then roasted it in milk with some cloves of fresh garlic and thyme.  You could pretty much throw whatever you have in there, I bet fresh rosemary or sage would have worked as well.

It turned out amazing.  I served it with a few sides and poured the milk over the top – although you could reduce the milk on the stove and make a thicker sauce.

Start by seasoning the pork shoulder with garlic salt and pepper.  You could just use salt and pepper if you’d like since there’s also fresh garlic involved.

DSC_0912

In a large frying pan with olive oil, sear the roast.

DSC_0913

On all sides.

DSC_0914

Place in the bowl of a slow cooker with sliced onions and garlic.

DSC_0915

Pour milk over the top.  Add fresh thyme sprigs.

DSC_0916

Cover and cook on low for 6 hours.

DSC_0917

Serve and enjoy!

DSC_0919

Recipe:
1 – 4 lb pork shoulder
garlic salt, pepper
4 Tablespoons olive oil
1 medium onion, sliced
4-5 cloves garlic
4 cups whole milk
6-8 sprigs of fresh thyme

Season pork shoulder liberally with garlic salt and pepper.  In a large frying pan with olive oil, sear all sides of the roast.  Place in the bowl of a slow cooker with sliced onions and garlic cloves.  Pour the milk over the top and add fresh thyme sprigs.  Cover and cook on low for 6 hours.  Serve and enjoy!

Caroline