Ingredients

The following ingredients have 4 Servings
  • 750 g lean pork loin
  • 3 Tbsp e.v.o. oil
  • 2 Tbsp butter
  • 1 small onion, finely chopped
  • 1 celery stick, finely chopped
  • 8 carrots, cut into 5 cm strips
  • 2 bay leaves
  • 1 Tbsp black peppercorns
  • salt to taste
  • 500 ml (2 cups) milk, scalded

Instruction

  • Take Pork Shoulder and trim any excess fat.
  • Mix salt, pepper, onion powder, white pepper, paprika, dried rosemary, dried basil, in a bowl and rub spice mix into the inside of the pork shoulder.
  • Roll pork shoulder into a round and tie up pork with butchers twine.
  • Sprinkle lightly with spice mix and set aside.
  • Preheat oven to 350° F (180° C).
  • In a cast oven-safe pot, drizzle olive oil and a pat of butter and bring to a medium to high heat and place pork shoulder in and brown on all sides.
  • Toss in onions, celery, bay leaves, peppercorns, and saute for 2 minutes stirring frequently.
  • Pour in milk, cover, and place in an oven.
  • Bake for 1 1/2 hours, turning pork halfway through and basting all along.
  • Take out of oven and let rest 10 minutes.
  • Take carrots out of braising liquid and strain liquid into a small saucepan.
  • Bring to a boil and cook until desired thickness is achieved about 10 - 15 minutes.
  • Take twine off pork shoulder and slice into 1/4 inch slices, plate and surround with cooked carrots, finish with a nice drizzle of sauce over top.
  • Enjoy!