You are here: Home » Recipes » Milk-Braised Pork Milk-Braised Pork Recipe by RelishKitchen Tested Yield 8 servings Tender and succulent, pork roast braised in thick, creamy milk, delicate thyme and woodsy sage is a revelation. Mark Boughton Photography PrintEmail Strain and use the leftover braising liquid as a sauce for the pork and vegetables or as a base for chowder. Ingredients 2 pounds pork shoulder or pork loin -- Vegetable oil, for browning1 quart whole milk1 -- onion, quartered6 -- to 8 fresh sage leaves1 bunch fresh thyme sprigs -- Freshly ground black pepper2 teaspoons teaspoons salt Instructions Heat a large, deep cast-iron skillet over medium-high heat. Add a little oil. When hot, add pork and cook about 5 minutes, turning to brown on all sides. Drain excess oil. Add remaining ingredients and bring to a gentle simmer. Cook, uncovered, 2 hours. Turn meat over halfway through cooking. The meat is cooked when tender, but not falling apart. Serve with Fava Been Purée, Caramelized Cipollini and Vegetable Ragout. Recipe by Chef Ryan Scott for the California Milk Advisory Board.