Milk Braised Pork Shoulder

Makes 16 Servings

  • Total Time: 270
  • Prep Time: 30
  • Cook Time: 240


  • 3 lb pork shoulder, bone in
  • 2 tbsp salt
  • 1 tbsp black pepper
  • 2 tbsp smoked paprika
  • 1 tbsp cayenne pepper
  • 4 tbsp olive oil
  • 1 c yellow onion, roughly chopped
  • 2 tsp garlic, roughly chopped
  • 2 c vegetable broth, low-sodium
  • 12 c milk, low-fat, lactose-free
  • 20 sprigs thyme, fresh, bundled with twine


Preheat oven to 350°F.

Season pork shoulder with salt, black pepper, paprika and cayenne.

Pour olive oil in large pot over medium-high heat and brown pork loin on all sides; add onions and garlic.

Slowly pour broth and low-fat, lactose free milk in with pork; add thyme bundle to pot.

Allow the milk to come to a simmer, then lower heat to medium-low or place in 225°F oven.

Cover with tight-sealing lid; cook until pork is no longer pink in center, about 2 hours or more. An instant-read thermometer inserted into the center should read 145°F.

Remove lid; continue to cook until liquid has reduced by half. Let cool in oven or on stove until pot has cooled to a manageable temperature.

Remove thyme bundle; discard fat and/or bones.

Use two large forks to pull pork apart; hold shredded pork in milk broth before serving.

Season with salt and pepper to taste.