I’ve made this with pork loin, a huge block of pork shoulder, but my favorite way to make it is with cubes of pork shoulder- it’s incredibly rich and tasty, and cooks much more quickly, so it can be made as a weeknight dinner. Be warned, it’s a little ugly (the milk turns to brownish curds), but it’s really delicious.
It’s good with polenta, and I like a tangy salad (greek is good) to contrast the richness.
1Season meat with salt & pepper. Heat oil in dutch oven and brown meat for about 5 minutes. Off heat, stir in milk. Bring to a boil, reduce heat and simmer covered about 1 hour, then uncovered about 20 mins-1/2 hour (until sauce is thick and light brown). You’ll need to stir towards the end to prevent burning.
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