Milk fed pork shoulder with Omerto!

By Sylvie  

May 4, 2017

Loïc Chazay -


1The evening before, marinate the pork shoulder except for the litre of brown stock, with listed ingredients. The following morning remove the pork from the marinade.

2In large skillet, sear pork until golden brown. Afterwards, sweat garnish ingredients in butter.

3Place pork in a dutch oven along with garnish, marinade and brown stock.

4Bring to a boil and put in a preheated 350 degree oven for 2 to 3 hours.

5Remove pork from dutch oven and bring juices to a boil and finish with cold cubes of butter.

6Bon appétit ! ! ! !


1 milk fed pork shoulder (rub with 4 tbsp of smoked paprika and 4 tbsp of table salt)

1 bottle of Omerto moelleux

2 finely diced carrots

8 finely diced shallots

2 garlic cloves, peeled

1 litre of brown stock

2 sprigs of thyme

2 bay leaves

Lots of love


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