I apologize for the raw meat photo, but you have to admit raw meat and vegetables are much more photogenic! Plus it’s very difficult to get a good pic of pork after it’s been in the oven for 4 hours—it gets all mushy-looking, but that’s what makes it so good!
In all seriousness, though, this pork shoulder recipe cooked with fennel and braised with whole milk will absolutely knock your socks off. If milk seems like an odd choice, you will think much differently after trying this. As the pork cooks, the milk keeps it moist and after some time will begin to caramelize, coating the pork and fennel with a layer of sweet milk curds.
What causes milk curds and why they aren’t gross
Curdled milk definitely gets a bad rap, because there’s nothing ickier than pouring yourself a glass of milk and having a bunch of chunks fall into the glass. And while you probably won’t want to drink spoiled milk or eat it with your cheerios, there’s an abundance of ways you can use curdled milk in cooking that will elevate the flavor or increase the tenderness of a certain dish. Curdling milk (or the process of coagulation) is also the final step in the process of making cheese. Some cheeses are even eaten and enjoyed before the dairy solids harden. Think ricotta or cottage cheese. I bet you’ve never been grossed out by lasagna!
Creating milk curds, such as in this dish, is simply the process of milk solids separating from the liquids. And the lactic acid in the milk is what breaks down the pork and causes it to fall off the bone. It also adds SO much flavor. And smells great. It might look weird, but trust me, it’ll be one of the best things you ever eat.
What you should know about the pork
The best type of pork cut to use for this recipe is about 4-6 pounds of a bone-in pork shoulder. You can also use a cut of pork butt or Boston butt, which no thanks to the name, is not from the putt of the pig. It’s actually a piece of meat located just above the pork shoulder and is very similar in texture and fattiness.
Just before seasoning and cooking the pork, I would recommend trimming off some of the fat. The meat should be quite marble-y which is fine, but if there’s a bunch of excess fat around the edges, cut it off!
What you’ll need besides the pork
Whole milk You’ll need at least half a gallon of whole milk. And while I’m typically keen on substitutions and finding ways to lighten a meal, I highly recommend sticking to whole milk on this one! You don’t want to mess with the curdling process, and the fat content in whole milk will really ensure the pork becomes nice and tender
Fennel You’ll need 1-2 heads of fennel, which really pairs so well with the pork and gives this dish so much extra flavor
Garlic You’re going to need about 2 heads of garlic for this one!
Lemon Adding sliced lemons to the pot gives the dish a bit of a citrusy flare
Bay leaves and fresh thyme For that final boost of flavor
Now before you get started, I just want to remind you that this dish will take time! So if it’s 6 p.m. on a weeknight and scrambling for a dinner recipe, this isn’t it. The pork has to roast for at least 4 hours, so this would be a perfect weekend dinner. Luckily it doesn’t require a ton of maintenance, so you can pop it in the oven early in the day and busy yourself with other things while the delicious aromas fill your house.
⟶ the recipe
milk-braised pork shoulder with fennel
ingredients
4–6-pound bone-in pork shoulder
1-2 heads of fennel, chopped, fronds removed
2 heads of garlic, cut in half
2 lemons, sliced
2-3 dried bay leaves
6-8 sprigs of thyme
1 gallon of whole milk
Salt and pepper
Prep time
10 minutes
Cook time
4 hours
Total time
4 hours & 10 minutes
4-6 servings
instructions
The day before making this recipe, wash and trim the pork, and season generously with salt and pepper. Refrigerate overnight, and remove an hour before cooking to bring pork to room temperature.
Preheat oven to 325 degrees, and nestle the pork in an oven-proof dish with the fennel, garlic, lemon slices, bay leaves, and thyme. The dish should be full, but not overflowing.
Fill the pot with whole milk until pork is nearly covered, and braise in the oven for about 4 hours. You will not use an entire gallon of milk at this point, but you’ll need it handy to continue basting the pork as it cooks.
Every 30 minutes, use tongs to flip the pork and baste it with more milk. After 4 hours, the pork should be fall-apart tender, and the milk should have created a golden coating on the meat fennel. It will look chunky, but that’s a good thing!
When the pork is finished, serve it by itself or with roasted asparagus and egg noodles.
⟶ recipe notes
- Adapted from Kendra Aronson’s The San Luis Obispo Farmers Market Cookbook. My sister went to Cal Poly in San Luis Obispo, so I spent a lot of trips eating the good food of SLO. I highly recommend this cookbook for fresh, seasonal meals (and beautiful pictures)
⟶ time-savers
- If you decide to make this one Sunday on a whim, you don’t necessarily have to season the pork a day ahead of time. It definitely helps with the flavor of the pork and allows the seasoning to really soak in, but you can season the same day as well, allowing the pork to rest at least an hour before cooking
