The Purple Pig Milk Braised Pork Shoulder And Mashed Potatoes
- Pork Shoulder
- pork shoulder, bone removed and cut into 8 oz. pieces
- 1 small bunch fresh thyme
- 5 bay leaves
- 2 onions, peeled and quartered
- 1 carrot, peeled and kept in large pieces
- 2 gallons milk
- 2 gallons pork stock
- salt
- pepper
- 1 rib celery, cut into 3 large pieces
- Mashed Potatoes
- 1 1/4 lbs russet potatoes, peeled cut into 1 1/2 inch chunks
- 1/4 cup warm cream
- 4 teaspoons butter, warm
- salt and pepper
- Tie a piece of string around each piece of pork to maintain a nice shape while cooking. In a large pot sear off pork shoulder (season liberally first). Add vegetables and herbs after meat is browned, add liquids and bring to a boil. Season and place in a 350u0b0 oven to braise. Should take 2-3 hours.
- Place potatoes in a large pot, add cold water to cover and season aggressively with salt. Bring to a boil and cook till potatoes are tender. Drain potatoes, mash while still hot with rest of the ingredients, season and reserve.
pork shoulder, pork shoulder, thyme, bay leaves, onions, carrot, milk, pork stock, salt, pepper, celery, potatoes, potatoes, warm cream, butter, salt
Taken from www.food.com/recipe/the-purple-pig-milk-braised-pork-shoulder-and-mashed-potatoes-441486 (may not work)