6clovesof Garlic (peel and cut each clove in half)
Rind from 1 Lemon
150gof Unsalted Butter
2tbspof Extra Virgin Olive Oil
4-5Fresh Sage Leaves
125mlof White Wine
Ground Black Pepper
Remove skin from the pork shoulder with a sharp knife but keep most of the fat intact as it will help keep the meat moist and tender during the long cooking process. The skin can be used for making pork crackling and served alongside this dish.
Generously season pork shoulder with sea salt and pepper.
Heat half the butter (75g) and extra virgin olive oil in a thick-bottomed saucepan with a lid (just large enough to fit the pork) over medium-high heat.
Warm milk in a separate saucepan (do not let it boil).
Add in pork shoulder and brown all sides of the meat. Remove pork and drain off any excess oil.
In the same pan, add the remaining butter (75g), garlic, sage leaves and lemon rind. When garlic starts to colour, add the pork shoulder back in. Pour in white wine and deglaze the pan. Keep cooking until the wine reduces by half.
Pour in warm milk and bring to a gentle simmer. Once it starts to simmer, reduce heat, place a cartouche over pork and half-cover with lid. Continue to simmer on very low heat for 2 to 2.5 hours.
The pork will be cooked when you can easily break it up with a spoon. Once cooked, carefully remove pork from pan and let it rest for 10 minutes under tented foil.
Strain juices from the pan and reduce it in a smaller saucepan. This sauce can be poured over the pork when serving.
Drizzle sauce over pork and serve with pork crackling and roasted potatoes.