Milk & Tomato Braised Pork
*The milk will likely curdle in this recipe, but don’t worry! It’s still perfectly fine. If you prefer, you can blend the sauce at the end to get it smooth again.
*This recipe could also be done in a pressure cooker on high pressure for 1 hour instead of going in the oven.
3 pound pork shoulder or butt, cut into 3 to 4 large chunks
¼ cup vegetable oil
1 fennel bulb, diced
1 leek, halved lengthwise and thinly sliced
1 head garlic, peeled and smashed
2 sprigs fresh rosemary
4 sprigs fresh thyme
5 cups whole milk
1 jar Piemonte Sauce
Preheat the oven to 300 degrees.
Season the pork generously with Kosher salt on all sides. In a large oven safe pot, heat vegetable oil. Sear pork shoulder on all sides, working in batches as needed, about 5 minutes per side.
Remove the pork and lower heat. Stir in the fennel, leek, garlic, and herbs, scraping the bottom of the pot as needed. Add the milk and Piemonte Sauce and continue cooking and scraping up any browned bits on the bottom. Add the pork to the liquid and cover.
Place in the oven and cook for 3 hours or until pork is fork tender.
Remove from the oven, cool slightly, and serve.