Milk-Braised Pork Shoulder with Vegetables

 

Milk-Braised Pork Shoulder with Vegetables

 

 

 

Ingredients:

 

 

-2.5 pounds of pork shoulder, trimmed and cut into 1 inch cubes

-1 tbsp. coarse kosher salt

-1/2 tsp. ground cinnamon

-1/2 cup (1 stick) butter

-1/2 cup all-purpose flour

-1 medium white onion, chopped

-1 large carrot, chopped

-1 large celery stalk, chopped

-1/4 pound pancetta, chopped

-2 cups dry white wine

-2 cups whole milk

-2 (28 oz.) cans plum tomatoes in juice, pureed with juice in blender in batches until smooth

 

 

Method

 

Place pork in large bowl. Combine coarse salt and cinnamon in small bowl. Sprinkle salt mixture over pork, tossing to coat evenly. Cover and chill overnight.

 

Melt butter in heavy medium saucepan over medium heat. Whisk in flour. Reduce heat to medium-low and cook 2 minutes, whisking often (do not let allow roux to brown). Remove from heat; cover and let stand until ready to use.

 

Chop vegetables. Set pressure cooker on sauté setting, cook pancetta until it begins to brown and fat is rendered, about 6 minutes. Add vegetables to pot and sauté until they begin to brown, about 6 minutes. Add pork and sauté until brown, about 7 minutes. Add wine and bring to boil, stirring up browned bits. Add milk and bring to simmer. Add tomato puree, then whisk in roux. Cover and lock lid in place. Select High Pressure and set timer to 50 minutes. When audible beep sounds, use Natural Pressure Release for 15 minutes then use Quick Pressure Release to complete. When float valve drops, turn off. Remove lid, tilting away from you to allow steam to disperse. Lastly season with salt and pepper.