Every year I try to make a hearty roast of braised dish for the holidays for my friends and family to enjoy. This year it’s this Milk Braised Pork Should Over Browned Butter Colcannon! This pork shoulder recipe is so easy and very low maintenance. It only requires a small number of ingredients and you basically throw everything into a Dutch oven and let it do its thing in the oven for a few hours. The results are a super tender and flavorful pork shoulder that swims in an almost ricotta-like liquid.
We’ve paired ours with our simple and delicious Browned Butter Colcannon, but this dish is also amazing over a Creamy Polenta, Risotto or even a Creamy Cauliflower and Parsnip Mash. The options are seriously endless. The pork shoulder also makes AMAZING leftovers, whether you use it to make a carnitas style breakfast burrito, a simple panini or even tacos. So do yourself and your guests a favor and make this Pork Shoulder for a dinner party, then turn it into yummy leftovers! Enjoy! xx, Jenny
Hungry for more?
Milk Braised Pork Shoulder with Browned Butter Colcannon
- 1 tablespoon extra virgin olive oil
- 1 (3 ½ pound) boneless pork shoulder
- ½ onion, diced
- 2 ribs celery, diced
- 2 (gala) apples, cored and diced
- 6 sprigs thyme
- ½ bunch sage
- 1 bay leaf
- 1 ½ cups chicken stock, divided
- 3 cups whole milk
- 1 recipe browned butter colcannon
- Preheat oven to 300˚F.
- Pour oil into a large Dutch oven and place over medium-high heat.
- Generously season pork shoulder with salt and pepper and sear on all sides. Remove from pot and drain all but 1 tablespoon oil.
- Add onions and celery and sauté for 4 to 5 minutes. Add apples and herbs and continue to sauté for an additional 4 to 5 minutes. Deglaze the pot with ½ cup stock and continue to cook until the stock has reduced by ½.
- Place the should back into the pot and pour milk and remaining stock over the shoulder. Season with salt and pepper and bring to a light boil.
- Cover and place in the oven for about 3 hours or until the meat is fork tender and easily falls off itself.
- Remove Dutch oven from the oven and allow meat to rest about 10 minutes.
- Carefully transfer meat onto a cutting board and shred and slice. Lightly season with salt and pepper.
- Serve over browned butter colcannon with a ladle of the (strained and seasoned) braising liquid.
- *Nutritional info is for the pork only.