Ease of preparation: Easy
Yield: 6-8 servings
2.2 lbs (1 kg) boneless, skinless pork shoulder
2 tablespoons (30 ml) olive oil
2 tablespoons (30 ml) butter
3 cloves garlic, crushed
2 sprigs rosemary, plus 1 tablespoon (15 ml) chopped rosemary leaves
3 sprigs sage, divided
2/3 cup (160 ml) white wine
2 cups (480 ml) whole milk
2 cups (480 ml) 35% cream
Salt and pepper
Rub the pork shoulder with salt and pepper.
In a Dutch oven or a large heavy pot, heat the olive oil and butter over medium-high. Add the pork shoulder and brown evenly on all sides, lowering the heat if the butter starts to get too dark. Once the meat has browned, add the garlic, 2 sprigs of rosemary and 2 sprigs of sage, and fry just until garlic is golden. Deglaze with white wine.
Pour the milk and cream into the Dutch oven slowly. Bring to a gentle boil, then lower heat to the gentlest simmer possible, cover, and let cook for 2 ½ hours, until meat is very tender. Once cooked, remove meat to a cutting board and let rest for a few minutes.
Remove garlic, rosemary, and sage from the milk in the Dutch oven – the milk will have formed into dark curds. Transfer milk sauce to a blender, curds and all, and blitz until smooth.
Cut pork into slices and arrange over Roasted Carrots, Apples and Chestnuts (see recipe.) Spoon sauce over the sliced pork, garnish with chopped rosemary and remaining sprig of sage, and serve immediately.