In this recipe, the piney, resinous notes of Juniper Berries help to flavor a milk-based braising liquid which is then strained, reduced and later used to moisten the fork-tender pork roast.

Prep time: 0 min

Cook time: 150 min

Total time: 150 min

Milk-Braised Pork Shoulder
Copyright Recipe © 2015 Woodland Foods


Serves 6


  1. Preheat oven to 350°F.

  2. Season pork generously with salt and pepper. Heat oil in large Dutch oven over medium-high heat. When oil is shimmering, sear pork on all sides, about 10 minutes total.

  3. Reduce heat to medium and add juniper berries, herbs and garlic. Continue cooking, stirring constantly, for 2 minutes.

  4. Add wine and bring to a simmer. Pour milk over roast, season with 1 teaspoon salt and return to a low simmer.

  5. Cover pot and transfer to oven to cook until tender, 2 to 2-1/2 hours, turning every 20 minutes. Curds will form.

  6. When meat is fork-tender, remove from oven and transfer to cutting board. Strain sauce through fine-mesh sieve into saucepan. Discard solids and skim off fat from top of sauce. Bring to a boil and continue cooking over medium heat until reduced to about 2 cups. Taste and adjust seasonings.

  7. Slice roast and serve drizzled with pan sauce.