So, I know for certain there is some sort of God or higher power because he or she has bestowed this Milk-Braised Pork Shoulder with Semolina Gnocchi recipe to us humans here on earth. This recipe, from Austin’s own Olivia Restaurant, is featured in Bon Appetit’s Top Ten Best New Restaurants. Go Austin! I have never been to Olivia, but if this recipe that can be made at home is any testament to what can be enjoyed at the restaurant…table for one please? (Picture from Olivia Restaurant ‘s Web site)
Just to note, this dish from start to finish takes two days – yes, a whole 48 hours – to make but I have to say even for someone who likes to take on challenging recipes, this one was long in time but not too labor intensive. In fact, a lot of it is sitting time to give the pork shoulder time to break down in the DELICIOUS milky, tomato sauce that kind of reminded me of tomato bisque soup but better. Plus, the semolina gnocchi was super easy to make. I found the semolina flour in the bulk section of Central Market so I wasn’t spending too much money for a specific flour. Thank you to Lindsay from Apron Adventures for pointing out the bulk section which I tend to pass by in the grocery store each time never knowing the gems and jewels hiding inside like spices, flours, nuts and even chocolate. Please go explore your store’s bulk section if you haven’t had a chance, I feel like such a moron for not doing so before!
I finished the semolina in the oven and warmed the pork shoulder deliciousness on the stove. As I poured the pork shoulder and sauce on the gentle semolina square I shivered with excitement from the intoxicating aromas. I took my first bite and…whimpered. Yes lambs, I whimpered and then clapped my hands with glee. This is the best dish I’ve tested so far on Cooking Inside the Lines.
When you think of a snugly blanket, a fireplace and something warm to eat to continue the snuggle factor, THIS IS IT PEOPLE. Yes, this recipe takes time and I know it has some special ingredients, but I’m ordering you to try this now. 
Heck, even just make the pork shoulder and sauce and you could be set, but I’m telling you with the tomato bisque-ish sauce with the tender, cinnamon infused pork that’s mixed with the soft, polenta-style cakes filled with Parmesan and nutmeg flavors, this is the epitome of “comfort” in a bowl.
Heck, even just make the pork shoulder and sauce and you could be set, but I’m telling you with the tomato bisque-ish sauce with the tender, cinnamon infused pork that’s mixed with the soft, polenta-style cakes filled with Parmesan and nutmeg flavors, this is the epitome of “comfort” in a bowl.This is a 10 out of 10 for me. Loved it and I’m going to Olivia soon!
Picture from Bon Appetit Web Site
It sounds delicious. How did the leftovers taste? Also, I am a BIG fan of the bulk section — Central Market's is the best in my opinion. Use it often for spices — why buy a whole container of some random spice only to use it once?
Totally agree! I was looking for pink peppercorns the other day but didn't want to buy a whole bottle for $10 when I just needed a handful. Pretty awesome that CM.
Perfect timing, I was about to post a comment myself that I've eaten the leftovers for lunch the past two days and it's still DELICIOUS.