Milk Poached Pork Shoulder

Indulge in meltingly tender pork shoulder simmered in milk, lemon, and sage for a deliciously different roast alternative.

Italian Pork Main Course Gluten Free Slow Cooked

Estimated Nutrition

Calories

1208.1

kcal / serving

4832.4 kcal total

Carbs

26.4g

per serving

105.6 g total

Fat

95.6g

per serving

382.4 g total

Protein

60.7g

per serving

242.8 g total

Cook Time

240

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

100

Unsalted Butter

1.4

litres

Full-Fat Milk

Fruits

piece

Lemon

Zest and juice

Meat

piece

Pork Shoulder

Small, bone and skin removed, 1cm fat remaining

NutsSeeds

cloves

Garlic

Sliced

leaves

Sage

tsp

Salt

To taste

tsp

Black Pepper

Freshly ground, to taste

OilsFats

Olive Oil

Method

Discard excess oil from the pan.

Remove pork from pan, cut into chunks, and serve with the cooking liquid.

Flip the pork and cook for another hour, adding water if the liquid is too low.

Sear the pork on all sides until browned, then remove and set aside.

Partially cover with a lid and simmer over a low heat for three hours.

Heat the butter and oil in a large heavy-based frying pan over medium heat.

Season pork with salt and pepper and return to pan with fat-side down.

Stir in garlic, lemon zest, lemon juice, sage, and milk, then bring to a boil.