Braised Pork with Lemon and Sage

Ingredients

• 2 tablespoons flour all-purpose
• 5  sage leaves fresh
• 4 cloves garlic minced
• 2 teaspoons fresh-ground pepper 
• 1.5 tablespoons kosher salt 
• 1 teaspoon lemon zest grated
• 2 tablespoons olive oil 
• 3 pounds boned pork shoulder roast fat trimmed
• 3.5 cups milk whole

Equipment

• bowl
• frying pan

Directions

1. Rinse pork and pat dry. In a small bowl, mix flour, salt, and pepper; sprinkle mixture over pork.
2. 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.
3. Transfer pork and any juices to a slow-cooker (at least 5 qt.).
4. Let pan cool slightly, then add garlic and sage and stir over medium-low heat until garlic turns golden, about 1 minute.
5. Add to the slow-cooker, along with milk and lemon peel.
6. 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.
7. Transfer pork to a rimmed board and slice.
8. Serve meat with sauce on the side.