Pork roasts don't get any more tender than when seared and braised in the oven with nutty almond milk to create a fork tender bite with a deeply flavored, almond milk sauce.
1 5-poundpork shoulderBoston butt
kosher salt and freshly ground black pepper
1head garlicwith the top 1/3 trimmed (or cut the head in half if the cloves are large)
25-30fresh sage leavesor 5-6 stalks
1 2-inchchunk of Parmesan rindoptional
1 32-ouncecarton Almond Breeze Almondmilk Original
Remove the pork shoulder from the refrigerator and let stand at room temperature for one hour.
Preheat oven to 325°F.
Season the pork shoulder on all sides with kosher salt and freshly ground black pepper. In a large dutch oven or roasting pot with a fitted lid, heat the olive oil over medium high heat and sear the roast on all sides for 3-4 minutes or until browned, including the ends. Transfer the roast to a platter and pour off the fat from the pan and wipe out any large remnants.
Place the pork back in the pot with the garlic, sage leaves and Parmesan rind. Pour the almond milk over the pork and into the pan. Bring to a boil, then cover with a lid, and place in the oven. Roast for 3 to 4 hours until very tender, basting the pork with the almond milk after the first hour, and then every 30-45 minutes. Transfer the pork to a platter and cover with aluminum foil to rest.
Remove the garlic head from the sauce and use a slotted spoon or strainer to remove the small pieces of pork left behind and the sage leaves. Place the pot or dutch oven with the sauce on the stove and heat to medium high. Sprinkle the flour over the sauce and whisk in until smooth. Alternately, you can mix the flour with 1/4 cup of the sauce in a small bowl or shake in a jar, then whisk into the sauce. Cook the sauce, stirring often, until thickened and the sauce coats the back of a spoon, about 5 minutes.
Shred the pork and serve with the sauce, parsley potatoes and vegetable of your choice.