Pork Shoulder Braised in Milk

Preheat oven to 32

Unroll the pork; trim and discard fat. Reroll the pork; secure at 2-inch intervals with twine.

Combine salt, dried sage, dried thyme, and pepper; rub salt mixture over pork.

Heat a Dutch oven coated with cooking spray over medium-high heat.

Add pork, and cook 7 minutes, browning on all sides.

Remove pork from pan.

Add garlic to pan, and saut 30 seconds.

Add milk and the next 5 ingredients (milk through lemon rind); bring to a boil, stirring frequently. Return pork to pan. Cover and bake at 325 for 45 minutes. Uncover. Turn pork; bake, uncovered, at 325 for 45 minutes. Turn pork; bake an additional 30 minutes or until pork is fork-tender.

Remove from pan; cover and keep warm.

Place pan on stovetop over medium-high heat, and bring milk mixture to a boil. Cook until mixture is reduced to 2 cups (about 20 minutes), stirring frequently. Discard the lemon rind, sage leaves, bay leaves, thyme sprig, and twine.

Cut pork into 1/2-inch slices; serve with sauce and rice.