Though this recipe sounds fancy, the pork takes little effort to get going, and the braising liquid doubles as a creamy sauce. Place a pork shoulder in a simmering mixture of milk, thyme, bay leaf, garlic, and shallot, braise until fork-tender, and shred. Reduce the braising liquid and blend it into a smooth sauce to toss with the shredded pork. If you feel like going all out, make your own fresh fettuccine, or just pick up some good-quality prepared pasta from the store. Serve with roasted Brussels sprouts on the side.