Milk-Braised Pork With Lemon and Sage

Heat 28 g olive oil in a large oven-safe pot over medium-high heat.

Season the pork shoulder with 15 g salt and 5 g black pepper, then brown it in hot oil on all sides, about 8 minutes total.

Pour 1 L milk around the pork, then add 5 g fresh sage leaves and zest from 80 g lemon.