A pork roast that cooks slowly to perfect tenderness and that is served under a creamy milk sauce. Finely slice any leftovers for a delicious sandwich filling.
- Prep: 20 min
- Cooking: 2 h 30 - 2 h 40
- Resting Time: 10 min
- 1 1/2 lb (675 g) boneless pork shoulder roast
- Salt and pepper to taste
- 2 onions minced
- 1 tbsp (15 mL) butter
- 6 garlic cloves peeled
- Zest of 2 lemons
- 4 cups (1 L) Milk
- 2 bay leaves
- 6 sage leaves
- 3 cups (750 mL) potatoes quartered
- Juice of 1 lemon
Preheat oven to 300 °F (150 °C).
Remove the fat from the pork roast if necessary and season with salt and pepper.
In a small roasting pan, brown the roast and the onions in the butter over medium-high heat. Add the garlic and the zest and continue cooking for a few minutes. Pour in the milk and add the bay leaves and sage. Bring to a boil, the liquid will separate, which is normal.
Cover and put in the oven for 2 hours. Turn the roast a few times as it cooks. Add the potatoes 1 hour before the end of the cooking time.
Remove the roast and the potatoes from the roasting pan and set aside in a bowl. Cover with aluminum foil. Heat the roasting pan or skillet over medium-high heat and reduce the sauce by half with the lemon juice.
Remove the bay leaves and sage. Pulse with an immersion blender or reduce to a purée in a regular blender. Pass through a sieve and adjust the seasoning. Finely slice the roast. Serve with the potatoes, the sauce and, if desired, steamed green vegetables.
Add big pieces of carrot at the same time as the potatoes to add more vegetables.
For a flavour twist: Season with freshly grated nutmeg to taste.
Replace the pork shoulder with pork loin or a rack of pork for a more “chic” meal. Reduce the oven time by 30 minutes.
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Top 5 Nutrients
|Calcium:||20 % / 224 mg|