Milk-braised Pork Shoulder and Mashed Potatoes

Adapted by
April 2011
Yield: 4 Servings


Milk-braised Pork Shoulder
1 3- to 4-pound pork shoulder, bone removed and cut into 8-ounce pieces
Salt and freshly ground black pepper
2 onions, peeled and quartered
1 carrot, peeled and cut large dice
1 stick celery, cut into 3 large pieces
1 small bunch fresh thyme
5 bay leaves
2 gallons milk
2 gallons pork stock
Mashed Potatoes
1¼ pounds Russet potatoes, peeled and cut into 1½-inch chunks
Salt and freshly ground black pepper
¼ cup cream, warm
4 teaspoons butter, warm


For the Milk Braised Pork Shoulder:
Preheat the oven to 350°F. Tie a piece of string around each 8-ounce piece of pork to maintain a nice shape while cooking. Season the pork shoulder liberally with salt and pepper. In a large pot, sear the pork. After the meat has browned, add the onions, carrot, celery, thyme, and bay leaves. Add the milk and pork stock and bring the mixture to a boil. Season the pork again and put the pot in the oven to braise for 2 to 3 hours.

For the Mashed Potatoes:
Put the potatoes in a large pot, add cold water to cover, and season aggressively with salt and pepper.  Bring the water to a boil over a high heat, and simmer until the potatoes are tender. Drain and mash the hot potatoes with the cream and butter. Season the potatoes again and reserve.

To Assemble and Serve:
Plate the Mashed Potatoes and top with the Milk-braised Pork Shoulder.