Pork Shoulder Braised in Milk

Ingredients

• 2  bay leaves 
• 0.5 teaspoon pepper black freshly ground
• 8 cups brown rice hot cooked
• 0.5 teaspoon rubbed sage dried
• 0.5 teaspoon thyme leaves dried
• 4  sage leaves fresh
• 1 tablespoon garlic fresh minced
• 2 tablespoons juice of lemon fresh
• 10  lemon rind 
• 3 pound pork shoulder roast boneless (Boston butt)
• 1 teaspoon salt 
• 1  thyme sprig 
• 4 cups milk whole

Equipment

• frying pan
• oven
• stove
• dutch oven
• kitchen twine

Directions

1. Preheat oven to 32
2. Unroll the pork; trim and discard fat. Reroll the pork; secure at 2-inch intervals with twine.
3. Combine salt, dried sage, dried thyme, and pepper; rub salt mixture over pork.
4. Heat a Dutch oven coated with cooking spray over medium-high heat.
5. Add pork, and cook 7 minutes, browning on all sides.
6. Remove pork from pan.
7. Add garlic to pan, and saut 30 seconds.
8. Add milk and the next 5 ingredients (milk through lemon rind); bring to a boil, stirring frequently. Return pork to pan. Cover and bake at 325 for 45 minutes. Uncover. Turn pork; bake, uncovered, at 325 for 45 minutes. Turn pork; bake an additional 30 minutes or until pork is fork-tender.
9. Remove from pan; cover and keep warm.
10. Place pan on stovetop over medium-high heat, and bring milk mixture to a boil. Cook until mixture is reduced to 2 cups (about 20 minutes), stirring frequently. Discard the lemon rind, sage leaves, bay leaves, thyme sprig, and twine.
11. Cut pork into 1/2-inch slices; serve with sauce and rice.