Ingredients Pork Pork Shoulder Pork Braised in Milk 5.0 (1) 2 Reviews Slow-cooking pork shoulder in milk creates succulent meat and a silky, caramelized sauce. Unless the dairy curdles. What to do? A pinch of baking soda works as a stabilizer. Serve with crusty bread. Slideshow: More Pork Shoulder Recipes By Laura Rege Laura Rege Instagram Website Laura Rege is a classically trained chef and veteran of both the Martha Stewart and Food & Wine test kitchens. For the past 15 years, Laura has been creating recipes and styling food for magazines, cookbooks, and food-driven websitesExpertise: food styling, recipe development.Experience: Laura Rege is a graduate of the French Culinary Institute and has worked in Michelin-starred restaurants in New York City. After serving as a senior member of the editorial teams at Food & Wine and Martha Stewart Living, Laura now runs her own company contributing mouthwatering recipes, food styling, and writing for media and food brands. Her work can be found in Shape and Rachael Ray In Season, among others. When she isn't in the kitchen, Laura is most likely still thinking about food, while scouting out the best new restaurants and products for traveling. Food & Wine's Editorial Guidelines Updated on January 1, 2018 Print Rate It Share Share Tweet Pin Email The late cookbook author Marcella Hazan popularized this Italian method of slow-cooking pork shoulder in milk, which yields a velvety sauce for spooning over the pork and sopping with bread. Photo: Christopher Testani Active Time: 1 hrs Total Time: 3 hrs 45 mins Yield: 6 Ingredients 1 boneless pork shoulder (3 1/2 pound), tied Kosher salt Pepper 2 tablespoons unsalted butter 3 cups whole milk 4 strips of lemon zest 3 sage sprigs 3 thyme sprigs 3 bay leaves, preferably fresh 1/8 teaspoon baking soda 6 small leeks, white and light green parts only, halved lengthwise Directions Preheat the oven to 275°. Season the pork with salt and pepper. In a medium-size nonreactive oven-safe pot, melt the butter. Add the pork, and cook over moderately high heat, turning occasionally, until browned all over, about 10 minutes. Add the milk, zest, sage, thyme, bay leaves, and baking soda; cover and bring to a simmer. Transfer to the oven, and cook, covered, turning the pork a few times, for 2 hours and 40 minutes. Using tongs, carefully lift the pork and place the leeks underneath. Return to the oven and cook, uncovered, until the leeks and pork are very tender, about 20 minutes. Transfer the pork and leeks to a work surface. Discard the herbs and zest. Pour pan juices, which may look curdled, into a blender, and puree until smooth. Season sauce to taste with salt and pepper. Remove the strings from the pork, and thinly slice the meat. Serve pork slices with the leeks and sauce. Make Ahead The recipe can be prepared through Step 1 and refrigerated overnight. Reheat before proceeding to Step 2. Rate it Print