Braised Pork with Lemon and Sage

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.

Yield: Makes 6 servings

Ingredients

• 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

Preparation

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.

Note: Nutritional analysis for sodium is N/A.

Nutritional Information

Calories:

491 (49% from fat)

Protein:

49g

Fat:

27g (sat 9.7)

Carbohydrate:

9.8g

Fiber:

0.3g

Sodium:

0.0mg

Cholesterol:

172mg