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Home Cooking 8

Pork Braised In Milk?

lemons | Dec 13, 201408:15 AM

I have a boneless shoulder I want to cook this way. I was surprised to see how many recipes call for a boneless loin - tidy but not as tasty IMHO. I've certainly cooked with both many times, but I'm curious. Has anyone cooked both this way, and just how tender does a loin come out of the process? Do you have a preference? It's hard to imagine them falling-apart tender the way a shoulder can be, just because of the grain of the meat of a loin and its leanness.

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