Serves: 6
Total Calories: 140
1 In a large Dutch oven or other deep, heavy pot with a tight-fitting lid, combine the pork, pancetta, carrot, celery, onion, milk, and salt and pepper to taste. Bring the liquid to a simmer over medium heat.
2 Partially cover the pot and cook over medium heat, turning occasionally, about 2 hours or until the meat is tender when pierced with a fork.
3 Transfer the meat to a cutting board. Cover with foil to keep warm. Raise the heat under the pot and cook until the liquid is reduced and lightly browned. Pour the juices through a strainer into a bowl, then pour the liquid back into the pot.
4 Pour the wine into the pot and bring to a simmer, scraping up and blending in any browned bits with a wooden spoon. Slice the pork and arrange it on a warm serving platter. Pour the cooking liquid over the top. Serve hot.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Braised Pork Shoulder in Milk recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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