I have been braising everything.
milk braised pork shoulder:
http://www.food.com/recipe/the-purple-pig-milk-braised-pork-shoulder-and-mashed-potatoes-441486
I had this at Al Di La in West Ashley before they sold. Gave it a shot and it was awesome.
Basically, you brown some meat (pat dry, season salt + pepper, cut into reasonable sized chunks and brown in batches). Deglaze the pan with stock. Add veggies and herbs (sage, thyme, etc) and meat back, and cook it low + slow til everything breaks down in the oven.
When done, take everything out of pot, pour liquid into gravy separator and skim the fat off. Make a roue with some of the fat + flour and then add back liquid to make a gravy. Just like a pot roast really…
Works best with foods with a lot of connective tissue (Pork shoulder/butt, chicken legs + thighs)
Next on the menu is my turkey dark meat Thurs - going to cut it off the bird, braise, and make gravy from that. mmmm
If I ever get off my butt and learn to hunt deer, I would try it with deer leg shanks.
