Smokey Milk Braised Pork by @dennistheprescott

4h20
Hard

6 servings

🫒

30 ml

Olive Oil

🥩

1.6 kg

Bone-in Pork Shoulder

🧈

28 g

Butter

🧅

300 g

Leeks

🥛

950 ml

Whole Milk

🧄

100 g

Garlic

🍋

1 lemon

Lemon Zest

🌿

3 sprig

Sage

🍃

1 g

Bay Leaves

🌿

4 g

Thyme

🧂

12 g

Sea Salt

⚫

1 g

Black Pepper

🌽

1.4 l

Polenta

🌿

Sage Leaves

🧀

100 g

Parmesan

Preparation Steps

  1. Step 1/21

    Preheat the Traeger pellet grill to 325°F (163°C).

  2. Step 2/21

    Trim, clean, and thinly slice the 2 large leeks.

    leeks
    🔪chef's knife
    🪵cutting board

  3. Step 3/21

    Halve the 2 heads of garlic and finely grate the zest from 1 lemon.

    garlic
    lemon zest
    🔪chef's knife
    🪵cutting board
    🔧microplane grater

  4. Step 4/21

    Season the 3.5 lb bone-in pork shoulder generously with about 1 teaspoon sea salt and 1/4 teaspoon black pepper.

    bone-in pork shoulder
    sea salt
    black pepper
    🍲deep braising pan

  5. Step 5/21

    Heat 2 tablespoons olive oil in the deep braising pan over medium heat until shimmering.

    olive oil
    🍲deep braising pan

  6. Step 6/21

    Sear the seasoned pork shoulder on all sides until deeply browned, about 10 to 15 minutes total.

    bone-in pork shoulder
    🍲deep braising pan
    🥢tongs

  7. Step 7/21

    Transfer the browned pork shoulder to a platter.

    bone-in pork shoulder
    🥢tongs
    🍽️serving platter

  8. Step 8/21

    Melt 2 tablespoons butter in the same braising pan.

    butter
    🍲deep braising pan

  9. Step 9/21

    Add the sliced leeks and cook with a pinch of sea salt until softened, about 3 to 4 minutes.

    leeks
    sea salt
    🍲deep braising pan

  10. Step 10/21

    Pour 4 cups whole milk into the pan and stir to combine with the softened leeks.

    whole milk
    leeks
    🍲deep braising pan

  11. Step 11/21

    Add the halved garlic, lemon zest, 3 sage sprigs, 3 bay leaves, 3 thyme sprigs, and remaining black pepper to the milk.

    garlic
    lemon zest
    fresh sage
    bay leaves
    fresh thyme
    black pepper
    🍲deep braising pan

  12. Step 12/21

    Return the browned pork shoulder to the braising liquid.

    bone-in pork shoulder
    🍲deep braising pan
    🥢tongs

  13. Step 13/21

    Transfer the covered braising pan to the preheated Traeger pellet grill.

    bone-in pork shoulder
    🍲deep braising pan

  14. Step 14/21

    Cook until the pork is browned, crisp-edged, and easily shreddable, about 210 to 240 minutes.

    bone-in pork shoulder
    🍲deep braising pan

  15. Step 15/21

    Remove the cooked pork shoulder from the braising pan and set it aside to rest.

    bone-in pork shoulder
    🥢tongs
    🍽️serving platter

  16. Step 16/21

    Strain the braising liquid, reserving all softened garlic cloves and discarding the woody herbs and bay leaves.

    whole milk
    garlic
    fresh sage
    bay leaves
    fresh thyme
    🫗fine-mesh strainer

  17. Step 17/21

    Blend the strained liquid with the reserved softened garlic until completely smooth.

    whole milk
    garlic
    🥤blender

  18. Step 18/21

    Taste the creamy garlic sauce and season it with sea salt as needed.

    sea salt
    🥤blender

  19. Step 19/21

    Shred the rested pork shoulder, discarding the bone and any large pieces of fat.

    bone-in pork shoulder
    🍴two forks
    🍽️serving platter

  20. Step 20/21

    Spoon creamy polenta onto serving plates and pile the shredded pork on top.

    creamy polenta
    bone-in pork shoulder
    🍽️serving platter

  21. Step 21/21

    Drizzle each serving with creamy garlic sauce and finish with crispy sage leaves and grated Parmesan cheese.

    crispy sage leaves
    Parmesan cheese
    fresh sage
    🍽️serving platter

Composition

Ingredients

Types

Fats and Oils, Meat, Dairy, Vegetables, Herbs and Spices, Fruits

Ingredients

Olive oil, Bone-in pork shoulder, Butter, Leeks, Whole milk, Garlic, Lemon zest, Sage, Bay leaves, Thyme, Sea salt, Black pepper, Polenta, Sage leaves, Parmesan

Allergens

Milk

Dietetics

Dietary regimen

Gluten-free, Low-carb, Ketogenic

Calories

830 kcal

Macro nutrients

Protein: 48g, Total fat: 51g, Saturated fat: 22g, Carbohydrates: 43g, Dietary fiber: 4g, Sugars: 10g

Nutritional Information

Minerals

Calcium: 390mg, Iron: 3.2mg, Potassium: 860mg, Sodium: 790mg

Vitamins

Vitamin A: 250mcg, Vitamin C: 9mg, Vitamin B12: 1.6mcg, Vitamin B6: 0.8mg

Preparation

Time Information

Preparation

20 minutes

Cooking

4 hours 0 minutes

Overall

4 hours 20 minutes

Difficulty

Level

Hard (3/4)

Steps

21 steps

Equipments

Utensils

deep braising pan, tongs, chef's knife, cutting board, fine-mesh strainer, blender, two forks, microplane grater, serving platter

Appliances

Traeger pellet grill, stovetop

Type

Type

Type Of Dish

Main Course

Occasions

Dinner, Weekend meal, Family gathering, Comfort food meal

Origin

Source

Platform

instagram

Original Creator

@dennistheprescott

Origin

Cuisine

American, Italian-inspired

Geographic

United States, North America

Various

Aspect

Texture

Tender, Shreddable, Crispy, Creamy, Silky, Juicy

Flavors

Smoky, Savory, Rich, Creamy, Herbaceous, Garlicky, Citrusy, Peppery, Salty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Do not leave cooked pork or dairy sauce out for longer than 2 hours,Keep covered and away from direct heat), fridge : 3 to 4 days (Cool leftovers promptly,Store pork and sauce in airtight containers at or below 40°F (4°C),Reheat pork and sauce until steaming hot), freezer : 2 to 3 months (Freeze shredded pork and sauce in separate airtight freezer-safe containers,Thaw overnight in the refrigerator before reheating,Freeze polenta separately for best texture)