Sear pork shoulder in a deep pan
Remove from pan
Cook down onions and garlic
Deglaze with wine
When wine is reduced add stock, thyme and milk
Bring to a boil
Preheat oven to 300F (149C).
Set probe to braise at 185F (85C) and hold at 160F (71C).
The milk will break. Reduce to sauce consistency
Blend to bring the sauce back together
Add lemon juice
Meat is tender enough to pull by hand