Pork Shoulder

[Jim Dixon]

Pork Shoulder

• 1 pork shoulder
  
• 2 garlic cloves, crushed
  
• stem of rosemary, bruised, but intact
  
• pinch cinnammon
  
• pinch clove
  
• 2 coarse salt
  

Combine garlic cloves, rosemary and salt. Let sit a little while. Add tiny pinch of cinammon and clove. Pull out rosemary, and rub over pork.

Let pork sit for a couple of hours.

Sear well in heavy braising pot

Add milk to come halfway up pork

Braise on stovetop at very low heat about 2.5 hours

Remove pork and rest

If you want a thicker sauce, reduce the braising liquid (I never do this...)

Serve sliced pork with braising liquid, including chunky milk solids

This is much better if the pork is chilled overnight, then sliced and reheated in some of the sauce

Keywords: Main Dish, Pork

( RG367 )