RECIPE

Cream-and-Lemon-Braised Pork Shoulder

  • ACTIVE: 30 MIN
  • TOTAL TIME: 4 HRS 30 MIN
  • SERVINGS: 8

A trip to Italy inspired Belmont Butchery's Chris Mattera to create this braised dish. "In Italy, it's easy to imagine someone saying, 'Well, all we have is some pork, cream and a lemon—let's put it in the oven and see what happens,'" Mattera says. What happens with a big cut like this picnic shoulder is that the pork infuses the cream with rich flavor. Mattera also recommends trying this recipe with Boston butt or even rib roast.

  • ACTIVE: 30 MIN
  • TOTAL TIME: 4 HRS 30 MIN
  • SERVINGS: 8

Ingredients

  • Ingredients
    1. One 7-pound bone-in pork picnic shoulder, with skin
    2. 1 head of garlic, halved crosswise
    3. 2 sprigs of sage
    4. 2 cups heavy cream
    5. 5 cups water
    6. 1 lemon
    7. Salt and freshly ground pepper
    8. 2 tablespoons vegetable oil

Directions

  1. Preheat the oven to 300°. In an enameled cast-iron casserole, add the pork, garlic, sage, cream and water. Using a vegetable peeler, remove the zest from the lemon in strips. Add the zest to the casserole. Halve the lemon and squeeze in the juice. Season with salt and pepper; bring to a boil. Cover the casserole and braise the pork in the oven for 3 hours, until the meat is very tender.
  2. Transfer the pork to a plate and pat dry. Strain the liquid into a heatproof bowl and skim off the fat. Return the liquid to the casserole and boil until reduced to 2 cups, 45 minutes. Season with salt and pepper.
  3. Meanwhile, in a large, deep skillet, heat the oil. 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. Transfer the pork to a cutting board, skin side up, and slice it 1/4 inch thick. Serve with the gravy.