Ingredients:
3 lbs boned pork shoulder roast, fat trimmed
2 Tbsp all-purpose flour
1 1/2 Tbsp kosher salt
2 tsp fresh-ground pepper
2 Tbsp olive oil
4 cloves garlic, minced
5 fresh sage leaves
3 1/2 cups whole milk
1 tsp grated lemon peel |
Instructions:
1. 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.).
2. 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.
3. 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 to crock to let the pan juices reduce and thicken.
4. Transfer pork to a rimmed board and slice. Serve meat with sauce on the side.
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