Thursday, October 14, 2010

Braised Pork with Lemon and Sage

Wowzzzza! This makes your house smell sooo warm and inviting! I love my slow cooker and this recipe, while a bit more time consuming than a regular slow cooker recipe, is well worth it.
 I found the recipe here while I was looking for something new. Try it out!

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
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 the 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. Enjoy!

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