This recipe is inspired by the milk braised pork from the Purple Pig in Chicago, and it’s a slow cooker version based off of the recipe found here.
Pork Shoulder (I used 2.5lbs for this recipe, serves about 3-4)
1 small bunch of thyme
3-4 Bay Leaves
1-1/2 Onions, chopped in quarters
1 Carrot, peeled and cut in half
1 Stalk Celery, cut in half
1/3 Gallon Milk, plus more if necessary
2 Cups Chicken Stock
Flour, to thicken gravy
Season pork with salt and pepper. Chop the fresh thyme and rub on pork. Add olive oil to an iron skillet and sear all sides of the pork. In a crockpot, add bay leaves, onions, carot, celery, milk, and chicken stock. Set to high. Add pork to crockpot and cover. Cook oh high for 4-6 hours.
Remove pork carefully, as not to break apart. Put in an oven proof dish and broil just long enough to crisp outside. Using a wand, or blender, blend remaining liquid from the crockpot while slowly adding flour by the tablespoon to thicken. Remove pork from oven and serve with gravy. This dish goes well with mashed potatoes.