Crockpot Braised Pork with Lemon and Sage
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
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 quart.
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.
Makes 6 servings.
Carbs 9.8 g, Fiber 0.3 g.