Lemon-Thyme Braised Pork
Winter means staying inside and being cozy, so braising is the perfect wintertime cooking method. If you’re not familiar with braising, it’s a cooking method where you lightly fry the food and then let it cook, low and slow, in a bit of liquid. Braising is the perfect thing to do with a cheaper cut of meat, or even if you just want to spend an afternoon at home while deep and delicious smells seep out of the kitchen. If you’re new to braising, this lemon-thyme braised pork is the perfect place to start. It’s based on an Italian dish called maiale al latte (pork braised in milk), and Italian food is rarely a mistake.
Lemon-thyme braised pork may not be terribly photogenic, but the pork is tender and fragrant, and the milk curds in the sauce are salty and rich. Try this on your next lazy weekend, and you won’t be disappointed. Enjoy!
- 3 lb boned pork shoulder roast
- 4 cloves garlic, minced
- 2 tablespoons thyme, coarsely chopped
- 2 teaspoons rosemary
- Juice and zest of 2 lemon
- 3 cups milk
- 2 teaspoons salt
- 1 teaspoon pepper
Begin by searing your pork roast in a large frying pan on all sides until brown. Add all ingredients to a slow cooker, and cook on high for four hours. (The pork is safe to eat after about two hours, but you’ll want the sauce to reduce.)
Alternatively, if you’d like to use the oven, cook your pork in a large Dutch oven at 325 F for 2-3 hours.
Transfer pork to a rimmed cutting board and slice. Serve drizzled with sauce, and with fresh bread and a green salad on the side.