Ingredients Jump to Instructions ↓

  1. 2 Tbsp. olive oil

  2. 2 Tbsp. unsalted butter

  3. Salt & pepper

  4. 1 boneless pork shoulder roast,

  5. 3-4 pounds (without skin), tied

  6. 2 large rosemary sprigs

  7. 2 large sage sprigs

  8. 1 bay leaf

  9. 6 garlic cloves, roughly chopped

  10. Zest of 2 lemons

  11. 3 cups whole milk

  12. 2 Tbsp. Italian parsley roughly chopped

  13. Preparation:

  14. Preheat oven to 350 F with rack in the center.

  15. Heat oil and butter in a wide, heavy pot over medium-high heat.

  16. Season the pork generously with salt and pepper and place in the pot.

  17. Brown the pork on all sides and then remove.

  18. Pour the excess fat out of the pot and then put the pork back in.

  19. Add the remaining ingredients to the pot and place it in the oven, partially covered.

  20. Cook the pork for about 2-2 1/2 hours or until the meat is fork tender.

  21. If the appearance of the curdled milk is unappealing, you can strain the finished sauce through a sieve or puree it in a blender.

  22. Slice the pork and serve it with the risotto and lots of sauce on top.

  23. Garnish with the chopped parsley.


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