Cream-and-Lemon-Braised Pork Shoulder

Ingredients

  • 2 cup(s) heavy cream
  • 2 tablespoon(s) vegetable oil
  • 1 lemon
  • 1 head(s) of garlic
  • 1 head(s) of garlic
  • 1 7-pound bone-in pork picnic shoulder
  • Salt and freshly ground pepper
  • + 9 more ingredients
    • 5 cup(s) water
    • 2 tablespoon(s) vegetable oil
    • 2 sprig(s) of sage
    • 2 sprig(s) of sage
    • 2 cup(s) heavy cream
    • 1 lemon
    • 1 7-pound bone-in pork picnic shoulder
    • 5 cup(s) water
    • Salt and freshly ground pepper

Preheat the oven to 300°. In an enameled cast-iron casserole, add the pork, garlic, sage, cream and water. Using a vegetable peeler, remove the zest from the lemon in strips. Add the zest to the casserole. Halve the lemon and squeeze in the juice. Season with salt and pepper; bring to a boil. Cov...

View full recipe at Food & Wine

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