Pork Shoulder Braised in Milk
- 1 boneless pork roast (about 2lb)
- Kosher salt
- freshly ground pepper
- 2 Tbs. butter
- 1 Tbs. olive oil
- 25 fresh sage leaves
- 2 cups milk
- 1/2 cup cream
- 3 bay leaves
- Zest from 1 lemon, peeled in wide strips with a vegetable peeler
Preheat the oven to 325°F (165°C).
Season the roast generously with salt and pepper. Melt the butter in a Dutch oven and add the olive oil. Put in the pork, searing for 3-4 minutes per side. Transfer the roast to a platter and pour off the fat from the pan.
Add the sage leaves. Cook for 1 minute then slowly pour in the milk and cream. Return the pork to the pot and add the bay leaves and lemon zest. When the liquid begins to steam, partially cover the pot and transfer to the oven. Cook the pork, turning it every 30 minutes, until it reaches 140 degrees. Transfer the pork to a platter and let the pan sauce settle.
With a sieve, remove the curds from the sauce, and transfer to a small saucepan with a little cream to make a sauce. The juices work well for thinning mashed potatoes.