Cream-and-Lemon-Braised Pork Shoulder
Recipe GLPRd7b50ae0cafd9a
A tender, fall-apart pork shoulder braised low and slow in a rich cream and lemon sauce. The meat becomes incredibly moist and absorbs the bright, tangy flavors of lemon and aromatic sage, creating a luxurious main dish perfect for family dinners. The pan drippings reduce into a silky, savory sauce that complements the succulent pork beautifully.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
7-pound bone-in pork picnic shoulder with skin
1 head Garlic head, halved crosswise
2 sprigs Fresh sage sprigs
2 cups Heavy cream
5 cups Water
1 Lemon
Salt
Freshly ground black pepper
2 tablespoons Vegetable oil
Directions
Preheat your oven to 325°F. Pat the pork shoulder dry with paper towels and season it generously all over with salt and freshly ground black pepper.
Heat the vegetable oil in a large, heavy roasting pan or Dutch oven over medium-high heat until shimmering. Carefully place the pork shoulder skin-side down into the hot oil and sear for 6–8 minutes, allowing the skin to brown and crisp. Turn the shoulder and brown the opposite side for another 4–5 minutes. Remove the shoulder and set aside on a plate.
Pour off all but a thin film of fat from the pan. Return the seared pork shoulder to the pan, skin-side up. Arrange the halved garlic head and sage sprigs around the meat.
Pour the water and heavy cream directly over and around the pork shoulder, aiming to partially submerge the meat. Squeeze the lemon into the liquid and drop the spent lemon halves into the braising liquid. Season the liquid lightly with additional salt and pepper.
Cover the pan with a lid or aluminum foil and transfer it to the preheated 325°F oven. Braise for approximately 3.5 to 4 hours, or until the pork is very tender and pulls apart easily with a fork. The internal temperature should reach at least 145°F.
Remove the pan from the oven and carefully transfer the pork shoulder to a cutting board. Tent it loosely with foil to keep it warm while you finish the sauce.
Strain the braising liquid through a fine-mesh sieve into a saucepan, discarding the garlic, sage, and lemon pieces. Skim off excess fat from the surface if desired. Place the saucepan over medium heat and simmer gently for 10–15 minutes until the sauce reduces slightly and concentrates in flavor. Taste and adjust seasonings with salt and pepper as needed.
Carve or pull the pork shoulder into large pieces, removing any bones. Arrange on a serving platter and ladle the warm cream and lemon sauce over the top. Serve immediately with the pan juices on the side.
