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When the weather gets chilly and rainy, there is nothing better than a few slices of milk braised pork shoulder.  This recipe goes well on top of white rice with a side of pan seared green beans with mushrooms and onions deglazed with white wine. Milk Braised Pork Shoulder Yields 1 Shoulder with Sauce Prep Time – 15 min Cook Time – 6-8 hours Ingredients

• 1 (13-18lbs.) Pork Shoulder
• 1 Tbsp. Oil (high smoke point preferred or clarified butter)
• 5 each Yellow Onions (medium sliced thin)
• 6 cloves Garlic (rough chopped)
• ½ cup White Wine
• 1 qt. Chicken Stock
• 1 Tbsp. Thyme (fresh chopped)
• ½ Tbsp. Apple Cider Vinegar
• 3 qt. Whole Milk
• 1 tsp Cayenne Pepper
• Salt (to taste)
• Lemon Juice (to taste)

Instructions

1. Preheat convection oven to 300°F. ( Imperial Convection Oven )
2. Sear pork shoulder in a deep, heavy bottom pan until golden brown on all sides then remove.
3. Sweat onions in the pan on low-medium heat until fragrant and translucent then add garlic and cook until golden brown.
4. Deglaze the pan with wine. Once the wine has reduced completely add the stock, thyme and milk.
5. Bring the pot to a boil then cut the heat and add the pork back in.
6. Place the pot into the oven and probe the pork with an oven safe thermometer. ( Cooper Atkins DTT361 )
7. Cover the pot and set the thermometer to probe to 185°F
8. After the pork has reach 185°F, turn the oven to 175°F and continue cooking the pork for a min 3 hours and a max 5 hours.
9. Once finished remove the pork and reduced the milk to a sauce constancy on the range top (reduce by at least half).
10. If the sauce breaks, then emulsify it with a blender and season to taste with salt and lemon juice.
11. Serve the pork sliced with the sauce ladled on top.