Poached Pork Roast with Garlic Parmesan Cream Recipe

Ingredients

• one called for in the original and halved the rest of the ingredients. 5 lbs is a lot of pork shoulder! All in all,
• 1 quart heavy cream
• 2 cups buttermilk
• 4 tablespoons
• unsalted butter
• 3 heads of garlic,
• top 1/2 inch cut off
• One 3-ounce
• Parmigiano-Reggiano cheese rind
• 2 small sage sprigs
• One 5-pound, boneless
• pork shoulder roast
• Kosher salt
• Pepper
• 4 medium fennel bulbs
• (3 pounds), trimmed and cut into wedges
• 1/4 cup extra-virgin
• olive oil
• Chopped parsley, for
• garnish
• 1. In
• a pot just large enough to hold the pork, combine the cream with the
• buttermilk, butter, garlic, cheese rind and 1 sage sprig. Season the pork with
• salt and pepper and add to the pot. Bring just to a simmer. Cover, leaving it
• slice the pork. Arrange the fennel and garlic on a platter and top with the
View Full Recipe at CHEWING THE FAT