Sep 06 2014

Slow cooked Pork Shoulder in Milk

No more pigs for the time being so the last pieces in the freezer are hugely treasured! I cooked a rolled shoulder for friends last week, so good, though I say it myself! There are, of course, many versions of this Italian classic. Here is my take on it.

Brown a boned and rolled piece of pork shoulder weighing about a kilo in a little hot oil in a heavy casserole. Make sure it is nicely coloured on all sides then remove from the pan and set aside.

Add more oil to the pot and gently soften a couple of chopped shallots, 3 or 4 sliced cloves of garlic, a handful of sage leaves, the zest of a lemon and a sprig of rosemary. You can add all sorts of other herbs and spices according to your preference. Then pour in 300ml of white wine and 300ml of full fat milk. Gently simmer for a minute or two, take off the heat and return the browned pork to the pot. Most recipes say simmer gently but I prefer to cover the casserole with a lid and place in a slow oven  170-180 c for about 2 ½ hours. Be sure to check it regularly and stir the liquid which will, of course, curdle. This is the classic essence of the dish. Add more milk if it begins to brown. When cooked the meat should be soft and succulent and fall apart. The cooking time will vary a little according to the quality of the pork. When you are satisfied it is ready let it rest for ten minutes before cutting or tearing the meat with two forks into pieces. Spoon over the remaining liquid and serve with mash or crusty bread and a crisp salad. This is not an elegant dish but, oh my, it’s so delicious!

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