Roasted Pork with Milk
A tender and savory pork dish roasted with herbs and milk, resulting in a creamy and flavorful sauce.
Nutrition
Calories: 390cal
Carbohydrate: 5g
Protein: 35g
Fat: 24g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
20 min Prep
2 hr Cook
2 hr 20 min Total
6 Servings
Ingredients
- 2 pounds pork shoulder, boneless
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh sage, chopped
- 2 cups whole milk
- 1 cup chicken stock
- 1 lemon, zest only
- 1/2 teaspoon ground nutmeg
Instructions
- Preheat your oven to 300°F (150°C).
- Season the pork shoulder generously with salt and pepper on all sides.
- Heat the olive oil in a large, oven-safe pot or Dutch oven over medium-high heat.
- Add the pork shoulder to the pot and sear until it is browned on all sides, about 4-5 minutes per side. Use tongs to turn the meat. Take your time to create a good crust; this enhances the flavor.
- Remove the pork from the pot and set it aside on a plate.
- In the same pot, add the minced garlic, rosemary, and sage. Sauté for about 1 minute or until fragrant.
- Return the pork shoulder to the pot. Pour in the milk and chicken stock. Add lemon zest and ground nutmeg.
- Bring the mixture to a gentle simmer. Cover the pot with a tight-fitting lid.
- Transfer the covered pot to the preheated oven. Roast for about 2 hours or until the pork is tender and easily shreds with a fork.
- Carefully remove the pot from the oven. Let the pork rest in the liquid for 10 minutes before transferring it to a cutting board. Slice or shred the pork as desired.
- To thicken the sauce, place the pot back on the stovetop over medium heat and simmer it until it reduces to your preferred consistency.
- Serve the pork with the sauce drizzled over the top. Pair it with mashed potatoes or steamed vegetables.
