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