The traditional Italian method used for this dish makes a rather lumpy, toffee-colored sauce, but it is one of the most succulent ways to cook pork. You'll need to uncover the cooker for the last three hours, so plan ahead. Serve with polenta and a green salad. Prep and Cook Time: about 25 minutes, plus 7 to 8 hours in the slow-cooker.
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
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.
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Ok, first 8 hours is WAY TOO LONG! The meat was over cooked and dry, and I must have used way too much lemon zest as it was overpowering, every one hated it, but I think low heat for maybe 5 hours would be better, and less lemon and add some heat like hot sauce, this is a bland sauce and it does not have a great taste. Will probably not try again
My whole family, including picky kids, loved this. I made some changes to reduce the fat content and it was still great. I used half the oil, and substituted 3 cups of 1% milk and 1/2 cup of cream for the 3 1/2 cups of whole milk. Because some reviewers said flavor was lacking, I did increase the spices a bit (6 cloves garlic, and a bit more sage and salt.) Also, I didn't have juices left in the pan after browning, so added a splash of water in order to scrape up the tasty browned bits and add them to the crock pot. My sauce looks a bit greasier and browner than the picture but the consistency is good, and my meat is not as neat looking as the picture. Taste is more important to me than looks, though, so we will definitely make this again!
The meat is very tender. However, the sauce leaves a lot to be desired.
After cooking for hours I also had to use other means to make the the sauce(gravy). First using a gravy seperator to get rid of the excess fat, then adding a thickner to finish the job. Lots more seasoning than called for and I also used at least 10-12 fresh sage leaves. I do think Polenta would be a good additon (if I could buy it here).
I really didn't love this recipe. I did it exactly as written. It didn't have much flavor when it came time to serve it so I added sauteed onions, some garlic salt to the meat, and the juice of half a lemon. It needed some flavor! I will not make this again. It looks beautiful in the picture, but mine turned out blah looking.
I made this using pork tenderloin. The meat was tasty and the sauce delicious. However, it looked like the milk curdled. Also, there was no "slicing" as shown in the illustration. It came out shredded. We made this in the camper on a rainy day on vacation. Smelled wonderful and enjoyed the taste. Definitely take the lid off for the final 3 hours.
2 the gal/person who asked back in Sept, yes, it's correct, that the last 3 hours you must remove the crock pot lid in order for sauce to thicken, if you don't it will be the thinnest, most runny sauce, just like all crock pot sauces. This idea, of taking the lid off, has saved 1/2 my recipes that now include a delicious sauce, rather than just meat and veggies*1* GOOD LUCK & HAPPY LANDINGS, REBECCA in TUCSON, AZ. U.S.A.
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