Belfonte Dairy | From the Heart of Kansas City

Milk Braised Pork Shoulder

Milk Braised Pork Shoulder


  • 3 lbs. boneless Pork Shoulder
  • 2 tsp. Kosher Salt, plus more to taste
  • 2 tbsp. Olive Oil
  • 5 Garlic Cloves, smashed
  • ½ tsp. Dried Sage
  • ½ tsp. Dried Thyme
  • ½ tsp. freshly cracked Black Pepper
  • 2 Bay Leaves
  • 2 ½ cups Belfonte Vitamin D Milk
  • 2 strips of lemon peel (2” long, ½” wide)
  • 1 tbsp. Cornstarch
  • 1 tbsp. Water

For Serving:

  • Mashed Potatoes
  • Creamy Orzo
  • Risotto


  1. Cut the pork into two equal pieces. Season each piece with one teaspoon of kosher salt, covering the entire surface. Transfer the pork pieces to a large mixing bowl, cover with plastic wrap, and refrigerate for at least an hour (up to overnight).
  2. Remove the pork from the refrigerator and let it rest at room temperature for one hour before cooking.
  3. Preheat the oven to 300 F.
  4. Heat a 3.5 quart ceramic dutch oven (or deep, heavy bottom pot) over medium-high heat. Add olive oil, and once the oil is hot, work in batches to cook the pork for 3-5 minutes per side until all sides are browned and crispy. Transfer the browned pork to a large, shallow bowl to rest.
  5. Turn the heat beneath the pot down to medium and add the smashed garlic cloves. Cook the garlic for about one minute per side until golden brown, then stir in dried sage, thyme, black pepper, and bay leaves. Cook for one minute, then turn the heat off from beneath the pan.
  6. Stir in the milk, then gently add the pork back into the pot along with the strips of lemon peel. Place the pot (uncovered) into the preheated oven, and set a timer for 30 minutes.
  7. After 30 minutes, carefully flip both pieces of pork over, so the exposed side is now submerged in milk. Repeat this process four more times, cooking the pork for a total of 2 ½ hours. Once you can easily slide a paring knife into the thickest part of the pork, it is ready!
  8. Remove the pot from the oven, and transfer the pork to a cutting board to rest for about five minutes. While the pork rests, carefully skim off as much fat as possible from the liquids remaining in the pot. The milk will be curdled, which is exactly what you want!
  9. Remove the bay leaves and the lemon peels from the pot. Use an immersion blender to blend the remaining liquids together until smooth. If the liquids seem too thin, mix one tablespoon of cornstarch with one tablespoon of water in a small bowl to create a cornstarch “slurry”. Set the pot over medium heat, and once the sauce starts to bubble, slowly whisk in the cornstarch slurry until the sauce is thickened to your liking. Taste the sauce and season with more salt or pepper if needed.
  10. Slice or shred the pork, and serve with your choice of side and plenty of sauce spooned on top. Enjoy!


  • If the pork seems tough after 2 ½ hours, continue cooking it (still flipping the pieces over every 30 minutes) until it is very tender.
  • To use a countertop blender, carefully transfer the liquids into the blender, but leave a small gap open at the top so the hot air can escape as you blend. Blend the liquids until smooth.
  • You may have to add more cornstarch slurry if the sauce is still too thin after the first addition. The sauce does need to be bubbling slightly as you whisk in the slurry, as the heat helps the cornstarch thicken the sauce.

Servings: 4-6

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