Tender pork shoulder cooked in milk recipe (makes the meat tasty, moist and delicious)

This week we are revisiting an old French classic which is pork braised in a mix of cream , milk garlic thym and nutmeg. Once cook we will learn how to create a bread sauce to go with the meat.One of a kind recipe SUBSCRIBE: NEWSLETTER►

INGREDIENTS:
1 pork shoulder (scotch)
300 ml cream (heavy whipping cream)
500 ml whole milk ( full cream milk)
pinch of salt and pepper
8 cloves of garlic
2 small bay leaves
4 twigs of fresh thyme
3 pinch of freshly grated nutmeg
2 tablespoon of oil (I used grapeseed oil)
1 teaspoon of french style butter ( unsalted)
50 grams / 1.7 oz of bread crum (the white part of the bread)

Serve with a side of roasted potatoes

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Kitchen scales Us Oz and metric grams:

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GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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The professional chef:

Le garde manger:

Paul Bocuse Institute culinary book:

The complete robuchon:

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Baking and pastry, mastering the art:

Beautiful French Pastry recipe book:


CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):

Larousse gastronomique:

Le repertoire de la cuisine (in english):

World atlas of wine:

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