Braised Pork Roast in Almond Milk

Ingredients

• 2.27 kg (5 lb)pork shoulder (Boston butt)
• To tastekosher salt and freshly ground black pepper
• 30 ml (2 tablespoons)extra-virgin olive oil
• 1 headgarlic, with the top third trimmed (or halved if the cloves are large)
• 25–30 leaves, or 5–6 stalksfresh sage
• 1 piece, about 5 cm (2 inches)Parmesan rind (optional)
• 946 ml (32 fl oz)Almond Breeze Almondmilk Original
• About 16 g (2 tablespoons)flour

Instructions

1. 1

   Bring pork to room temperature

   Take the pork shoulder out of the refrigerator and leave it at room temperature for 1 hour.

2. 2

   Preheat the oven

   Heat the oven to 163°C (325°F).

3. 3

   Season and sear

   Season the pork all over with kosher salt and freshly ground black pepper. Heat the olive oil over medium-high heat in a large lidded Dutch oven or roasting pot. Sear the pork for about 3–5 minutes per side, including the ends, until browned. Move it to a platter, pour off the fat and wipe away any large remnants from the pot.

4. 4

   Braise the pork

   Return the pork to the pot with the garlic, sage and Parmesan rind. Pour the almond milk over the pork and into the pot, then bring it to a boil. Cover and transfer to the oven; roast for 3–4 hours, basting with the almond milk after the first hour and then every 30–45 minutes, until very tender. Transfer the pork to a platter and cover with foil to rest.

5. 5

   Thicken the sauce

   Take the garlic head out of the sauce, then use a slotted spoon or strainer to remove the sage leaves and any small pieces of pork. Set the pot over medium-high heat on the hob. Sprinkle in the flour and whisk until smooth. Alternatively, blend the flour with 60 ml (¼ cup) of sauce in a small bowl, or shake it together in a jar, then whisk it into the pot. Cook, stirring often, for about 5 minutes, until thickened and coating the back of a spoon.

6. 6

   Shred and serve

   Shred the pork and serve it with the sauce, parsley potatoes and a vegetable of your choice.

What is braised pork roast?

Braising combines an initial sear with slow cooking in a covered pot and liquid. This American-style roast uses almond milk as its braising liquid, along with garlic and sage for savoury flavour.

The long oven cook softens the pork shoulder, while reducing and thickening the cooking liquid makes a sauce to serve alongside the shredded meat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 302 calories, 34g protein, 2g carbs, 17g fat.

The pork supplies most of the protein, while the almond milk and olive oil contribute much of the fat; the flour adds a small amount of carbohydrate. Serve a portion with a vegetable and parsley potatoes for a more balanced plate.

Why use pork shoulder?

Cut choice: pork shoulder, also sold as Boston butt, is suited to a long braise. Its shape and texture work well for a roast that will be shredded at the end.

Searing: browning the pork on all sides before adding the liquid builds colour on the exterior. Take time to brown the ends as well as the broad sides.

Build flavour in the pot

Garlic and sage: the whole trimmed garlic head and fresh sage go into the pot with the pork, where they flavour the almond milk as it cooks. The garlic is removed before the sauce is finished.

Parmesan rind: this is optional, but it can be added to the braise for extra savoury depth. Remove it along with the sage before thickening the sauce.

Baste and check for tenderness

Basting: spoon or pour the almond milk over the roast after the first hour, then repeat every 30–45 minutes. This keeps the recipe’s liquid moving over the meat as it braises.

Doneness: the recipe calls for the pork to be very tender after 3–4 hours. If it is not yet easy to shred, continue cooking until it reaches that texture.

Make a smooth sauce

Strain first: remove the sage, garlic and small pork pieces before thickening so the finished sauce is smooth. Whisk the flour into the sauce gradually to avoid lumps.

Check the finish: cook for about 5 minutes, stirring often. The sauce is ready when it thickens and coats the back of a spoon.

Serving ideas

Potatoes: parsley potatoes are the suggested accompaniment, and their mild flavour pairs well with the rich pork and sauce.

Vegetables: add a vegetable of your choice to round out the plate. Spoon some sauce over the shredded pork just before serving.

Recipe notes & tips

• Let the pork stand at room temperature for the full hour before searing.
• Pat the pork dry before seasoning if its surface is damp, to help it brown.
• Sear all sides, including the ends, before adding the almond milk.
• Baste after the first hour, then every 30–45 minutes as directed.
• Rest the roast under foil while you finish the sauce.
• Whisk the flour into a little sauce first if you want to reduce the risk of lumps.

Variations

• Skip the rind: leave out the optional Parmesan rind for a simpler sauce.
• Use sage stalks: use 5–6 stalks instead of 25–30 sage leaves.
• Change the vegetable: serve with a different vegetable of your choice.
• Serve with potatoes: follow the suggested pairing and add parsley potatoes.
• Adjust the seasoning: season the pork with salt and pepper to your taste.

Common mistakes to avoid

• Skipping the sear: brown the pork on every side, including the ends, before braising.
• Crowding the sear: use a pot large enough to turn the roast and brown each side.
• Forgetting to baste: start after the first hour and repeat every 30–45 minutes.
• Thickening too soon: remove the sage, garlic and small pork pieces before adding flour.
• Stopping before it is tender: cook for up to 4 hours, checking that the pork is very tender before taking it out.

How to store

Refrigerate leftover pork and sauce in an airtight container for up to 3–4 days, or freeze for up to 3 months. Reheat gently in a covered pan with some sauce until steaming hot throughout.

Frequently asked questions