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Milk braised pork shoulder over browned butter colcannon in a bowl.
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5 from 4 votes

Milk Braised Pork Shoulder with Browned Butter Colcannon

Prep Time30 minutes
Cook Time3 hours 30 minutes
Resting Time10 minutes
Servings: 7
Calories: 422kcal
Author: Teri & Jenny

Ingredients

  • 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

Instructions

  • 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.

Notes

  • *Nutritional info is for the pork only.

Nutrition

Calories: 422kcal | Carbohydrates: 15g | Protein: 56g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 148mg | Sodium: 251mg | Potassium: 1151mg | Fiber: 2g | Sugar: 12g | Vitamin A: 290IU | Vitamin C: 5mg | Calcium: 153mg | Iron: 2mg