This recipe is inspired by two Italian recipes Maiale al Latte- Pork in Milk and Finnochio con Latte al Forno- Fennel baked in Milk, but I’ve blended the two and created an easy ‘one pot throw it all in and slow cook it’ version.
Using milk as the main ingredient to slow cook the shoulder gives makes the meat rich and tender in the same way you would with wine or stock, but you get this gorgeous and creamy sauce that during the cook splits and looks like you’ve ruined the dish, but with the magic of an immersion blender, you whizz it all up and get this thick and creamy sauce that you can either serve with chunks of pork a top some cheesy polenta or shred the meat and turn it into a ragu pasta that I served with mafaldine.
This recipe is inspired by two Italian recipes Maiale al Latte- Pork in Milk and Finnochio con Latte al Forno- Fennel baked in Milk, but I’ve blended the two and created an easy ‘one pot throw it all in and slow cook it’ version.Using milk as the main ingredient to slow cook the shoulder gives makes the meat rich and tender in the same way you would with wine or stock, but you get this gorgeous and creamy sauce that during the cook splits and looks like you’ve ruined the dish, but with the magic of an immersion blender, you whizz it all up and get this thick and creamy sauce that you can either serve with chunks of pork a top some cheesy polenta or shred the meat and turn it into a ragu pasta that I served with mafaldine.
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