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Milk Braised Pork Shoulder



– 2 pounds Pork Shoulder – Corn Oil, for browning – 1 quart Real California Milk, whole – 1 Onion, quartered – 6-8 Sage Leaves – 1 bunch Thyme – Fresh ground Pepper – 2 teaspoons Salt
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Heat a large deep cast iron skillet over medium-high heat on stovetop. Add a little oil and allow it to become hot. Add pork and cook for about 5 minutes, turning to ensure even browning on all sides. Drain excess oil.

Add remaining ingredients and bring to a gentle simmer. Cook uncovered for two hours. Turn meat over halfway through cooking. The meat is cooked once tender, but not falling apart.

Suggested plating:

Place meat on chopping board and carve into ¼ inch slices. Serve topped with caramelized cipollini onions over a fava bean puree and vegetable ragout.