Milk Braised Pork Shoulder

August 22, 2016
makes 16 servings
prep time 30 min
cook time 240 min


  • 3 lb pork shoulder, bone in
  • 2 tbsp salt
  • 1 tbsp black pepper
  • 2 tbsp smoked paprika
  • 1 tbsp cayenne pepper
  • 4 tbsp olive oil
  • 1 c yellow onion, roughly chopped
  • 2 tsp garlic, roughly chopped
  • 2 c vegetable broth, low-sodium
  • 12 c milk, low-fat, lactose-free
  • 20 sprigs thyme, fresh, bundled with twine


Preheat oven to 350°F.

Season pork shoulder with salt, black pepper, paprika and cayenne.

Pour olive oil in large pot over medium-high heat and brown pork loin on all sides; add onions and garlic.

Slowly pour broth and low-fat, lactose free milk in with pork; add thyme bundle to pot.

Allow the milk to come to a simmer, then lower heat to medium-low or place in 225°F oven.

Cover with tight-sealing lid; cook until pork is no longer pink in center, about 2 hours or more. An instant-read thermometer inserted into the center should read 145°F.

Remove lid; continue to cook until liquid has reduced by half. Let cool in oven or on stove until pot has cooled to a manageable temperature.

Remove thyme bundle; discard fat and/or bones.

Use two large forks to pull pork apart; hold shredded pork in milk broth before serving.

Season with salt and pepper to taste.

Milk Braised Pork Shoulder

PT30M PT240M PT270M Serves 16 Ingredients: 3 lb pork shoulder, bone in, 2 tbsp salt, 1 tbsp black pepper, 2 tbsp smoked paprika, 1 tbsp cayenne pepper, 4 tbsp olive oil, 1 c yellow onion, roughly chopped, 2 tsp garlic, roughly chopped, 2 c vegetable broth, low-sodium, 12 c milk, low-fat, lactose-free, 20 sprigs thyme, fresh, bundled with twine,

nutritional facts

Per serving

Calories 260

Total Fat 13g

Saturated Fat 3.5g

Cholestrol 85mg

Sodium 440mg

Protein 27g


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