Cream-and-Lemon-Braised Pork Shoulder

1. 1

   Preheat the oven to 300.

2. 2

   In an enameled cast-iron casserole, add the pork, garlic, sage, cream and water.

3. 3

   Using a vegetable peeler, remove the zest from the lemon in strips.

4. 4

   Add the zest to the casserole.

5. 5

   Halve the lemon and squeeze in the juice.

6. 6

   Season with salt and pepper; bring to a boil.

7. 7

   Cover the casserole and braise the pork in the oven for 3 hours, until the meat is very tender.

8. 8

   Transfer the pork to a plate and pat dry.

9. 9

   Strain the liquid into a heatproof bowl and skim off the fat.

10. 10

    Return the liquid to the casserole and boil until reduced to 2 cups, 45 minutes.

11. 11

    Season with salt and pepper.

12. 12

    Meanwhile, in a large, deep skillet, heat the oil.

13. 13

    Carefully add the pork, skin side down, and cook over moderately high heat, turning, until the skin is crisp, 15 minutes; use 2 pairs of tongs to steady the pork.

14. 14

    Transfer the pork to a cutting board, skin side up, and slice it 1/4 inch thick.

15. 15

    Serve with the gravy.

* Per serving · 4 servings · Values may vary.