Crock Pot Pork Shoulder Recipe

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After trying this Crock Pot Pork Recipe last week, it has become one of my favorite ways of cooking pork. It uses.... Milk.

I had been watching some cooking show on TV (can't remember which), and they cooked a shoulder of Pork in Milk. Well, this started me thinking and I wondered how that would go in the Crock Pot.

So, with a few alterations (no butter for a start) I gave it a whirl and here we have it. It worked a treat.

The pork stays moist and flavorsome.

Serve with roast vegetables and you have a perfect family meal.


Crock Pot Pork in Milk

1 pork shoulder - any size, as long as it fits in the crock
5 cloves garlic
1 lemon
1 tsp sage
1. Cut the skin and fat off the pork shoulder (discard). Quickly brown the outside of the pork in a pan with a little oil (optional - I did this, as I had spare time).
2. While waiting for the pork to brown. Peel the lemon - this is the bit we use. Try not to get too much of the white. You can keep the peeled lemon in the fridge for another recipe.
3. Peel the garlic cloves and lightly squash each.
4. Place garlic, lemon skin, sage and Pork in the crock pot.
5. Pour in milk so it half covers the Pork.
6. Cook on low for 8-9 hours.

     If you don't have garlic cloves, you can substitute minced garlic.
     Delicious as a cold cut the next day.

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