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Milk-Braised Pork Shoulder with Fennel and Cannellini

In Italy, particularly the Emilia-Romagna region where dairy reigns supreme, they’ve been braising pork in milk for centuries. The lactic acid in the milk helps tenderize the meat, giving it a more satiny and luxurious feel, while the milk cooks down to a rich sauce. This recipe marries the classic technique with an American pot roast, combining the meat and vegetables into a one-dish meal. Learn how you can create your own customized pot roast recipe.

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