Braised Pork Shoulder in Lemon Cream

Shoulder or sirloin cuts work well. Think a pork cottage roll roast is same thing. The meat amount could be bigger, but that kettle, meat, and liquid are REALLY heavy--- and timing would need adjusting. I serve this with mashed potatoes and steamed vegetables. Remember to leave room for dessert! Pie is always nice. :) Recently made this with a pork sirloin roast with bone in a 5 pounder (great buy too)-came out moist and sliceable.

• Ready In: 3 hrs 10 mins
• Serves: 8

Ingredients

• 1  cup onion, chunked
• 4  lbs  pork shoulder
• 2  tablespoons flour
• 1 1⁄2 teaspoons kosher salt
• 1  teaspoon pepper
• 2  tablespoons butter
• 1  tablespoon garlic, minced
• 1 1⁄2 teaspoons dried sage or 1 1⁄2 teaspoons thyme
• 1 3⁄4 cups heavy cream, at ROOM TEMPERATURE
• 1⁄2 cup white wine or 1⁄2 cup chicken broth
• 1  lemon, zest only
• 1⁄4 teaspoon black pepper (to taste)

• To thicken

• 4  tablespoons enriched flour, Wondra possibly more

Directions

1. Preheat the oven to 300 degrees Fahrenheit.
2. Put onion into roasting pan.
3. In cup, mix flour, salt, and pepper; rub onto roast.
4. Melt butter in 12 inch skillet on medium, brown pork on all sides, about 15 minutes; put pork into roasting pan.
5. To same 12 inch skillet, add garlic, sage or thyme, cream, and wine or broth; bring to a boil; pour into roasting pan.
6. Cover, put in oven for 1 hour and 30 minutes.
7. Remove cover, braise for about one hour and 10 minutes. Check center of meat with thermometer-when inside reaches 150 degrees Fahrenheit, transfer to cutting board and tent with foil while making sauce. The temperature should raise to 160 degrees while resting.
8. While meat rests, remove fat from liquid.
9. Set pan on burner at a bit higher than medium heat, simmer liquid, add Wondra; add zest to sauce, stir and simmer until smooth. Taste test for seasonings.
10. Slice your meat and serve with sauce.