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Pork cooked in milk in slow cooker.

http://www.saveur.com/article/Recipes...

I ended up with 2 gallons of whole milk and need to use it. I am thinking about making this pork dish but I hate cooking somethig on stove top for 3-4 hours. Anyone made this dish in slow cooker?
and is this a good recipe? I've never cooked anything in milk(other than desserts) and I am afraid this will end up being a waste.

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  1. I have made the Marcella Hazan version of this recipe innumerable times. It is a great favorite .
    I don't know about the slow cooker part, sorry.

    1 Reply
    1. re: magiesmom

      very similar recipe but MH's recipe is simpler.
      how does this taste like? does it taste of any milk?

    2. Whole milk and a slow cooker - how about rice pudding? (without the pork, of course! )

      1 Reply
      1. re: truman

        haha, that's another thing I am making.

      2. I wouldn't use that recipe in a slow cooker because you'll have too much liquid by the time the pork is done cooking. Slow cookers don't allow for liquids to evaporate. I also think pork loin doesn't do well in the slow cooker, too little fat and connective tissue. You'd have to watch it closely to make sure it didn't overcook but when you open the lid, you lose heat and it takes about 20-30 minutes for the slow cooker to regain it.

        2 Replies
        1. re: chowser

          Good point.

          I guess I will try the recipe anyway. Sounds strange to use that much milk to cook pork but will see. I am just curious about the taste of this dish.

          1. re: Monica

            You could try this, if you do want to use a slow cooker. It uses pork shoulder/boston butt and much less milk.

            http://www.myrecipes.com/recipe/brais...

        2. How about making some homemade ricotta cheese with one of the gallons? I've made the Ina Garten recipe and it came out so good !

          2 Replies
          1. re: grangie angie

            is it really better than fresh ricotta they sell at a gourmet market? I love fresh ricotta with a bit of honey or fig jam on a toasted bread.

            1. re: Monica

              Oh Yes.....and you can determine how dry or creamy you want it by how long you let it drain.
              Can't beat the homemade price either!!
              My local gourmet market gets a pretty penny$$$$ for just a small container!.

          2. Just remember the milk will curdle. Throw it in a blender to make the gravy. Somewhere elsewhere on the net in the last couple of days was frantic b/c of the curdling and thought it had gone wrong.

            1 Reply
            1. re: lemons

              It is supposed to be curdled; little dark brown nuggets of nuttiness. I would not put it in the blender.