1.3kg Boneless Pork Shoulder roast, fat trimmed
2 Tbsp Plain Flour
1 ? Tbsp salt
2 Tbsp ground pepper
2 Tbsp olive oil
4 Cloves Garlic, minced
5 Fresh sage leaves
3 ? cups Maxigenes Full Cream Milk Powder premade
1 Tsp grated lemon peel
Pat pork shoulder dry. In a bowl, mix flour, salt and pepper.
Sprinkle mixture over pork and pour oil into a frying pan over medium heat. Add the pork and turn to brown all over for about 15 minutes. Transfer pork and juices to a low cooker.
In a frying pan add garlic and sage over medium low heat, cook for about 1 minute. Add to the slow cooker, along with the milk and lemon peel.
Cover and cook on high. Approximately 3 hours of cooking uncover and let the pan juices cook until thicken.
Continue cooking until pork is tender and sauce is golden brown and reduced by half. The complete cooking time should be approximately 7-8 hours.
Serve with sauce, polenta and green salad.