Monday, December 21, 2009


3 pounds boned pork shoulder roast, fat trimmed
2 tablespoons all-purpose flour
1 - 1/2 tablespoons salt
2 teaspoons pepper
2 tablespoons olive oil
4 cloves garlic, minced
5 fresh sage leaves
3 - 1/2 cups whole milk
1 teaspoon grated lemon peel

Rinse pork and pet dry. In a small bowl, mix flour, salt and pepper, sprinkle mixture over pork. Pour oil into a 10 - to 12 - inch frying pan over medium-high heat; add pork and turn to brown well on all sides, about 15 minutes. Transfer pork and juices to a slow-cooker (at least 5 qt.).

Let pan cool slightly, then add garlic and sage, stir over medium-low heat until garlic turns golden, about 1 minute. Add to the slow-cooker, along with milk and lemon peel.

Cover and cook on high until pork is tender when pieced and sauce is golden and reduced by about half, 7 to 8 hours; about 3 hours before pork is done, uncover the crock to let the pan juices reduce and thicken.

Transfer pork to a rimmed board and slice. Serve meat with sauce on the side.

YIELD: Makes 6 servings

NOTES: This is a rather lumpy, toffee-colored sauce, but it is one of the most succulent ays to cook pork. You'll need to uncover the cooker for the last three hours, so plan ahead. Serve with polenta and a green salad.


1 cup polenta
1 tablespoon butter
1/2 teaspoon salt
1/2 cup grated parmesan cheese

In a shallow 2 - quart baking dish, mix 4 cups water, polenta, butter and salt. Bake in a 350 F. oven for 40 minutes. Stir polenta and continue baking until creamy to bite, about minutes longer. Stir in grated parmesan cheese and let stand at room temperature for 5 minutes to thicken


  1. This sounds wonderful! I even bought some polenta this week. I might have to give this recipe a try.

  2. hmmm, this is definitely yummy!Lemon and sage, what a match!Gonna try it, that's for sure!

  3. YUM...I have a lot of pork loin in the freezer. I'll be giving this a try with that and I just love polenta....sounds delicious :)

    CHRISTmas Blessings!

  4. great pork recipe - thanks for stopping by my place too......

  5. I would guess the house would smell wonderful while this was cooking.

  6. thanks for stopping by my blog and I love this recipe we make meals like this lots in the fall and winter time

  7. Oven baked polenta sounds wonderful!


  8. Great recipes!!!! I love getting knew recipes for pork! Thanks for the recipes and linking to TMTT. Have a blessed Christmas with your family and friends.

  9. Ola Jeri,howdYA DO?
    gReat pork recipe u have here!!!
    A merry cheery Christmas and happy holidays....

  10. That pork recipe looks really interesting. I never thought of cooking pork with milk. I like pork roast cooked in the crock pot, always more tender

  11. These recipes sound so delicious, thanks for sharing.
    Praying your family has a very blessed merry Christmas !

  12. Oh wow! That sounds delicious! Have a Merry Christmas!

  13. Geri ,i love to read what ya write to-right now am deciding between ur lemon pecan cookies n christmas colored cookie-which one bakes crunchier when longer...both i guess....

  14. This looks wonderful! I usually just chuck the pork into a slow cooker without any spices or liquid other than water. I will definitely give this a try - thanks!

  15. This looks like a delicious recipe!! I'll have to give it a whirl after Christmas :-)

  16. Geri, I just wanted to let you know that I gave you a "Happy 101" blog award...Congrats!

    Enjoy and Merry Christmas!

  17. The baked polenta sounds too easy to pass up!! -The Chef In My Head

  18. Ola Geri,can i puleezzzzzzzzzzzzzeeee sk u for something ???
    HOla Ola...would love to ask for i really i need helppppppppppp and a precious vote ..hop on here for details
    or hop strait below...puleeze...pinky promise please.....
    ...a few moments of ur time
    before 1st jan ...
    tthanxxx a ton
    Cheers and bright new year...

  19. This sounds like such a delicious meal. I love serving polenta with the braised pork. Will be making this right after New Years. Thanks for sharing the recipe.