Step up your mac and cheese game with this tender milk-braised pork version.
3lb boneless pork shoulder
1 litre local Ontario whole milk
1 1/2 cups white wine
1/3 cup olive oil
10 cloves garlic
1 larg cooking onion, peeled and coarsely chopped
1/2 bunch Italian parsley
1/2 bunch thyme
1/2 bunch rosemary
1/2 bunch sage
1 tablespoon fennel seeds
1 tablespoon chopped parsley
1 bag cavatappi pasta
250 g local Ontario cheddar
250 g local Ontario mozzarella
Kosher salt and freshly cracked black pepper
Preheat oven to 325 degrees. Dice pork, discarding any large areas of fat.
In a heavy-bottomed pot large enough to easily hold pork, heat olive oil until just smoking. Season the pork with Kosher Salt and freshly ground black pepper. Sear on all sides in hot oil.
Tie parsley, thyme, rosemary and sage with twine to make them easier to remove later.
When pork is a deep golden on all sides, remove from pot and set aside. Add garlic, onion, herbs and fennel seeds to the bank. Cook until onions and garlic are golden, stirring occasionally. Return pork to pot. Deglaze the pot with white wine and reduce by half.
Add milk and boil, partially cover and braise in the oven for approximately two and a half hours or until pork is fork tender.
Let cool to room temperature and refrigerate (preferably overnight) until cold.
Gently reheat pork, strain, and reserve pork and milk separately.
The milk will be separated into curds and whey. Remove the herb bundle and puree milk in a blender with onions and garlic. Milk will re-emulsify into a beautiful, rich, creamy sauce. Adjust consistency with water if it is too thick. Adjust seasoning.
In a mixing bowl, combine pork, sauce, some grated cheese, chopped parsley and cooked pasta. Transfer to an oven-proof dish, sprinkle more cheese on top and bake until cheese is golden. Enjoy!