Serve with Michael Bonacini's Roasted carrots, apples and chestnuts.
Long, slow cooking creates fall-apart tender pork.
- 1 kg (2.2 lb) boneless, skinless pork shoulder
- 1½ tbsp (30 ml) olive oil
- 1½ tbsp (30 ml) butter
- 3 cloves garlic, crushed
- 2 sprigs rosemary, plus 3 tsp chopped rosemary leaves
- 3 sprigs sage
- ⅔ cup white wine
- 2 cups (500 ml) whole milk
- 2 cups (500 ml) light (35%) cream
- Roasted Carrots, Apples and Chestnuts, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Rub the pork shoulder with salt and pepper.
2. 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.
3. 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.
4. 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.
4. Cut pork into slices and arrange on a tray with Roasted Carrots, Apples and Chestnuts. Spoon sauce over the sliced pork, garnish with chopped rosemary and remaining sprig of sage, and serve immediately.