- 3 pounds boned pork shoulder roast, fat trimmed
- 2 tablespoons all-purpose flour
- 1 1/2 tablespoons kosher salt
- 2 teaspoons fresh-ground pepper
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 5 fresh sage leaves
- 3 1/2 cups whole milk
- 1 teaspoon grated lemon peel
- calories 491
- caloriesfromfat 49 %
- protein 49 g
- fat 27 g
- satfat 9.7 g
- carbohydrate 9.8 g
- fiber 0.3 g
- sodium 0.0 mg
- cholesterol 172 mg
How to Make It
Rinse pork and pat dry. In a small bowl, mix flour, salt, and pepper; sprinkle mixture over pork. Pour oil into a 10- to 12-inch frying pan over medium-high heat; add pork and turn to brown well on all sides, about 15 minutes. Transfer pork and any juices to a slow-cooker (at least 5 qt.).
Let pan cool slightly, then add garlic and sage and stir over medium-low heat until garlic turns golden, about 1 minute. Add to the slow-cooker, along with milk and lemon peel.
Cover and cook on high until pork is tender when pierced and sauce is golden brown and reduced by about half, 7 to 8 hours; about 3 hours before pork is done, uncover the crock to let the pan juices reduce and thicken.
Transfer pork to a rimmed board and slice. Serve meat with sauce on the side.
Note: Nutritional analysis for sodium is N/A.