I plan on making the following recipe substituting pork shoulder for the lamb (butcher is de-boning the shoulder for me):
I am making it for guests, and I am not using lamb because I don't know my guests very well and don't know if they'd like lamb. It seems easy enough, but I request your advice regarding two things:
1. Is the sub of pork shoulder for lamb a bad idea? Of course, flavor and texture will be entirely different, but my gut feeling tells me this will still work with the fennel, parsley, and rosemary flavors. Anyone think it will be a disaster?
2. Instead of just braising for a few hours, I am considering braising with the milk in a low (225) oven overnight with the pork "chunks" and the bone on the side for flavor. Should I not attempt this with milk? My dad said he'd read somewhere that the milk would screw with the texture of the pork if left braising that long, but he wasn't very sure. Any reason not to go for this overnight in an attempt to get the best flavor/texture?
Any other advice is much appreciated.