Braised Pork with Lemon and Sage

So D's Mom got my a crockpot for Christmas after I broke mine by tripping over the cord. I might not have waited until December to open it. This recipe was one of the reasons why. I showed D the recipe and he said ok (he isn't a big crockpot meat fan).

I watched D prep it. I think I could have done it. Then into the crockpot for 5 hours at high and then 3 hours without the lid. The smell was wonderful.

The pork was very tender (crockpot meat), and very flavorful. The sauce doesn't get thick. Probably all the fat in it from the pork. We both liked it. We had with mashed potatoes.

Will have again.

Braised Pork with Lemon and Sage

Photo by ALB

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
COURSE: Main Dishes

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; Calories from fat: 49%; Protein: 49g; Fat: 27g; Saturated fat: 9.7g; Carbohydrate: 9.8g; Fiber: 0.3g; Sodium: 0.0mg; Cholesterol: 172mg

Sunset JANUARY 2006