- 4 T butter
- 2 T olive oil
- 2.3 kg shoulder of pork, scored
- 2 T sage
- 1 T thyme
- 4 cups milk
- 4 garlic cloves, sliced
- ½ t ground nutmeg
- 1 lemon, zested
- 1 cup cream
- Sea salt and freshly ground black pepper, to taste
- 500 g baby onions, peeled and halved
Preheat the oven to 165°C. Heat 2 T butter and the olive oil in an ovenproof cast-iron saucepan over a medium to high heat.
Brown the pork all over, about 15 minutes. Remove from the pan, drain off the fat and wipe out the pan using kitchen paper. Return the pork to the pan, then add the herbs, milk, garlic, nutmeg, zest and cream and season.
Remove from the stove, top with crumpled baking paper, wrap in 2 layers of foil and cover with a tight- fitting lid. Place in the oven to braise. After about 2 hours, add the onions and cook without the lid for a further 40 minutes. Grill for 2–3 minutes to crisp the fat.
Allow to rest for 20 minutes before carving. Serve with the pan juices and whey, along with creamy mash or burnt butter gnocchi.