How to Make Braised Pork

Braising is a method of preparing cuts of meat in a flavored liquid. The steam created by the juices cooks the meat, as well as the high temperature in the oven. The liquid used for braising is traditionally poured over the meat as a sauce when served. This recipe for braised pork takes about 70 minutes to prepare and will serve four to five people.

Things You'll Need

• 5 tbsp. olive oil
• 3 tbsp. rosemary, chopped
• 2½ tsp. kosher salt
• ½ tsp. ground black pepper
• 3½ tsp. minced garlic
• Mixing bowl
• Wooden spoon
• Dutch oven
• 1 (3 lb.) boneless pork roast
• 1½ cups whole milk
• Meat thermometer
• Platter
• Aluminum foil

Instructions

1. Combine 3 tbsp. olive oil, rosemary, salt, pepper and garlic in a small mixing bowl. Use a wooden spoon to mash the ingredients into a thick paste, and set aside for later use. Preheat the oven to 400 degrees F.

2. Heat the remaining 2 tbsp. olive oil in a large Dutch oven over high heat. Place the pork roast in the Dutch oven and cook for about two minutes on each side, or until entirely browned.

3. Remove the Dutch oven from the heat and add the milk. Spread the garlic paste over the surface of the pork, and then insert a meat thermometer into the thickest section of the roast.

4. Place the lid on the Dutch oven and place in the oven. Cook for 45 minutes, basting the pork roast occasionally with the juices inside the Dutch oven.

5. Continue cooking until the temperature on the meat thermometer reaches 155 degrees F. Remove the pork roast from the Dutch oven and transfer to a large platter. Tent the roast in aluminum foil for 10 minutes, and then serve immediately.

Tips & Warnings

• If the Dutch oven begins to run out of juice during the cooking time, add an additional ½ cup of milk. Vegetable oil can be used in place of olive oil if desired or necessary.

References

• Book: The Working Parents Cookbook; Jodie Morgan; 2004
• The University of California at San Diego - Climate Research Division - Braising and Stewing