Braised Pork Roast in Almond Milk
User Reviews
5
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Prep Time
1 hr
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Cook Time
3 hrs 25 mins
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Total Time
4 hrs 25 mins
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Servings
10
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Calories
302 kcal
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Course
Main Course
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Cuisine
American
Braised Pork Roast in Almond Milk
Description
In this recipe, a seasoned pork shoulder is seared on all sides to develop a browned crust, then braised in a mixture of almond milk, whole garlic head, fresh sage leaves, and optionally a Parmesan rind. The braising is done at a low oven temperature (325°F) for 3 to 4 hours until the meat is very tender. Periodic basting with the almond milk bath helps keep the meat moist and evenly flavored. After cooking, the pork is rested before serving. The method produces tender, subtle-flavored pork with aromatic sage and a mild nutty note from the almond milk. The Parmesan rind adds umami depth to the braising sauce if used.
This dish is suitable for a hearty main course, pairing well with vegetables or starches that can complement the creamy sauce. The slow braising technique ensures the roast is fork-tender and flavorful. The almond milk provides a dairy alternative that contributes moistness without overwhelming dairy flavors.
Ingredients
- 1 5- pound pork shoulder , (Boston butt)
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 2 tablespoons extra-virgin olive oil
- 1 garlic with the top ⅓ trimmed (or cut the head in half if the cloves are large, head
- 25-30 sage or 5-6 stalks, fresh leaves
- 1 2- inch Parmesan rind optional, chunk
- 1 32- ounce almond milk Almond Breeze brand, original, carton
- 2 tablespoons flour
Instructions
- Remove the pork shoulder from the refrigerator and let stand at room temperature for one hour.
- Preheat oven to 325°F.
- Season the pork shoulder on all sides with kosher salt and freshly ground black pepper. In a large dutch oven or roasting pot with a fitted lid, heat the olive oil over medium-high heat and sear the roast on all sides for 3-5 minutes or so per side, or until browned, including the ends. Transfer the roast to a platter and pour off the fat from the pan and wipe out any large remnants.
- Place the pork back in the pot with the garlic, sage leaves and Parmesan rind. Pour the almond milk over the pork and into the pan. Bring to a boil, then cover with a lid, and place in the oven. Roast for 3 to 4 hours until very tender, basting the pork with the almond milk after the first hour, and then every 30-45 minutes. Transfer the pork to a platter and cover with aluminum foil to rest.
- Remove the garlic head from the sauce and use a slotted spoon or strainer to remove the small pieces of pork left behind and the sage leaves. Place the pot or dutch oven with the sauce on the stove and heat to medium high. Sprinkle the flour over the sauce and whisk in until smooth. Alternately, you can mix the flour with ¼ cup of the sauce in a small bowl or shake in a jar, then whisk into the sauce. Cook the sauce, stirring often, until thickened and the sauce coats the back of a spoon, about 5 minutes.
- Shred the pork and serve with the sauce, parsley potatoes, and vegetable of your choice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Calories | 302kcal | 15% |
| Carbohydrates | 2g | 1% |
| Protein | 34g | 68% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 113mg | 38% |
| Sodium | 297mg | 12% |
| Potassium | 572mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 34IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 174mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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