Milk-Braised Pork With Lemon-Caper Mashed Potatoes
Spice up your family dinner with tender, flavorful pork and zesty mashed potatoes.
1 (3 to 4-pound) boneless pork shoulder/butt
A few glugs of olive oil
2 1/2 teaspoons salt
1/2 teaspoon cracked black pepper
4 tablespoons butter, cut into cubes
1 yellow onion, peeled and sliced
6 cloves garlic, peeled and smashed
1 bunch of sage
4 cups whole milk
1 lemon, peeled and juiced
For the sauce:
3 tablespoons butter, softened
3 tablespoons flour
2 tablespoons sage, chopped
1 to 2 tablespoons Dijon mustard
Salt and pepper to taste
Let's get Cooking...
Preheat oven to 325 degrees F.
Season pork shoulder with enough olive oil to glisten, along with salt and pepper.
In a Dutch oven, sear the pork over high heat on all sides. Remove from pan once caramelized all over, and set aside.
Add butter, onion and garlic, and sauté until golden.
Add seared pork shoulder back in, along with remaining ingredients. (The liquid should reach 3/4 of the way to the top of the pork, so you may need to add more or less depending on the size of your pot.)
Bring to a gentle simmer, pop the lid on and cook in the oven for 4 to 5 hours until fork tender.
Remove pork; allow to cool slightly before slicing, or pull the meat with forks.
Strain sauce, return to heat and reduce by half. Whisk in softened butter and flour along with sage and Dijon mustard. Season with salt and pepper, and serve drizzled over pork on a bed of lemon caper mashed potatoes.