For this Italian braising method, all you need is handful of ingredients, a little bit of prep, and a Dutch oven. Three or so hours later, you will have created a flavorful, succulent pork shoulder that will be certain to fulfill your craving for comfort food. If the milk separates into curds during the cooking process, don’t be alarmed—just give it a good whisk before serving to smooth it out.
- Heat olive oil in a thick-bottomed pot or Dutch oven big enough to accommodate pork shoulder. Season all sides of pork with salt and pepper. When oil is hot, place pork in pot and brown on all sides, searing the shoulder. Drain the oil.
- Add butter, sage, lemon rind, chiles, and garlic. Continue to cook until garlic begins to color. Add the wine. Bring to a simmer, cover, and cook over low heat for 2 hours.
- Add the milk and continue to cook for another hour. After 3 hours, the meat should be tender and pull away from the bone.