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Milk Braised Pork Shoulder



– 2 pounds Pork Shoulder – Corn Oil, for browning – 1 quart Real California Milk, whole – 1 Onion, quartered – 6-8 Sage Leaves – 1 bunch Thyme – Fresh ground Pepper – 2 teaspoons Salt
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Heat a large deep cast iron skillet over medium-high heat on stovetop. Add a little oil and allow it to become hot. Add pork and cook for about 5 minutes, turning to ensure even browning on all sides. Drain excess oil.

Add remaining ingredients and bring to a gentle simmer. Cook uncovered for two hours. Turn meat over halfway through cooking. The meat is cooked once tender, but not falling apart.

To Serve

Place meat on chopping board and carve into ¼ inch slices. Place a spoonful of fava bean puree onto a plate and top with vegetable ragout and a few slices of braised pork followed by onions.