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Milk Braised Pork - suggestions?
Posted on 2/29/16 at 10:32 am
Posted on 2/29/16 at 10:32 am
I've tried an adaptation of this recipe before and it came out great. However, I'd like some advice on cooking times/temps.
I stole the idea from the Purple Pig in Chicago. Awesome spot and worth the time if you're visiting.
Williams Sonoma Adaptation
The recipe suggests that it cook on 325 for 2-3hrs. I'm thinking I'd like to go lower than that, but didn't know if I'm overlooking anything.
TL;DR, If I want to milk braise a butt in the oven at 225, does the typical 1.5hrs/lb still stand? TIA
I stole the idea from the Purple Pig in Chicago. Awesome spot and worth the time if you're visiting.
Williams Sonoma Adaptation
The recipe suggests that it cook on 325 for 2-3hrs. I'm thinking I'd like to go lower than that, but didn't know if I'm overlooking anything.
TL;DR, If I want to milk braise a butt in the oven at 225, does the typical 1.5hrs/lb still stand? TIA
4
Posted on 2/29/16 at 10:45 am to beauxkner
Posted on 2/29/16 at 10:46 am to beauxkner
I tried this once with a steak. Came out great. Served with a side of jelly beans. Raw.
Posted on 2/29/16 at 11:04 am to Matisyeezy
Was it something I said? 
Its actually quite good. The milk/cream make for an amazing gravy.
Its actually quite good. The milk/cream make for an amazing gravy.Posted on 2/29/16 at 11:15 am to beauxkner
Why go so low? I can see doing a smoked butt that low, as you're allowing the smoke to penetrate the meat over a long period of time. But why would you want to do it that low & slow in an oven? Just cook it at the recommended time & temp.
Posted on 2/29/16 at 11:37 am to beauxkner
You just made me think of It's Always Sunny
Posted on 2/29/16 at 1:02 pm to beauxkner
That recipe calls for 25 sage leaves! Better taste test that after 2 and see how strong it is
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