Pork Shoulder Braised in Milk

Caramel and lemon flavors combine in this traditional Bolognese recipe. Although the sauce will look curdled, the dish tastes delicious. Cover and keep the pork warm while reducing the milk mixture. Add any juices the pork releases as it stands to the milk mixture before serving. To get a long strip of lemon rind, use a vegetable peeler; aside from making the job easier, it will ensure that you don't dig into the bitter white pith.


10 servings (serving size: 3 ounces pork, about 3 tablespoons sauce, and about 3/4 cup rice)

Recipe from

Cooking Light

Nutritional Information

Calories 404
Caloriesfromfat 29 %
Fat 12.8 g
Satfat 5.1 g
Monofat 5.3 g
Polyfat 1.5 g
Protein 29.5 g
Carbohydrate 41 g
Fiber 3 g
Cholesterol 89 mg
Iron 2.2 mg
Sodium 377 mg
Calcium 152 mg


1 (3-pound) boneless pork shoulder roast (Boston butt)
1 teaspoon salt
1/2 teaspoon dried rubbed sage
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
Cooking spray
1 tablespoon minced fresh garlic
4 cups whole milk
2 tablespoons fresh lemon juice
4 fresh sage leaves
2 bay leaves
1 thyme sprig
1 (10 x 3/4-inch) strip lemon rind
8 cups hot cooked brown rice


Preheat oven to 325°.

Unroll the pork; trim and discard fat. Reroll the pork; secure at 2-inch intervals with twine. Combine salt, dried sage, dried thyme, and pepper; rub salt mixture over pork.

Heat a Dutch oven coated with cooking spray over medium-high heat. Add pork, and cook 7 minutes, browning on all sides. Remove pork from pan. Add garlic to pan, and sauté 30 seconds. Add milk and the next 5 ingredients (milk through lemon rind); bring to a boil, stirring frequently. Return pork to pan. Cover and bake at 325° for 45 minutes. Uncover. Turn pork; bake, uncovered, at 325° for 45 minutes. Turn pork; bake an additional 30 minutes or until pork is fork-tender. Remove from pan; cover and keep warm.

Place pan on stovetop over medium-high heat, and bring milk mixture to a boil. Cook until mixture is reduced to 2 cups (about 20 minutes), stirring frequently. Discard the lemon rind, sage leaves, bay leaves, thyme sprig, and twine. Cut pork into 1/2-inch slices; serve with sauce and rice.

Bruce Aidells,

Cooking Light

November 2003
My Notes

Only you will be able to view, print, and edit this note.

Add Note