I want to jot the recipe down because it was a perfect Sunday supper, especially for spring time. I found it out on the internets, a Food and Wine site, and you could too, but why go searching when I'm going to tell you about it right here?
1 1/2 cups cream
1 head garlic, sliced crosswise
2 cups of water
salt and pepper to taste
Place pork in cast iron casserole (I used my Le Creuset), and add cream, garlic, water and salt and pepper. Zest a lemon and add the zest, the halve the lemon and squeeze the juice over top of the pork. Cover and bake in the oven for 3 hours at 300 degrees until meat is tender.
Remove pork from liquid and pat dry. Strain and skim fat from liquid. Return liquid to casserole and bring to a boil. Boil for 45 minutes until liquid thickens and reduces.
Add two tablespoons cooking oil to a skillet and brown pork on all sides, using tongs to turn. Slice the pork, pour on the reduced gravy and enjoy with much laughter.
Now I modified this recipe to fit my cut of meat. The Food and Wine site called for a 7 pound piece of pork, five cups of water and two cups of cream. The only thing I retained was the whole lemon, and it might have been a touch too lemony. I haven't been able to decide, because truly, the lemon cream has a lovely flavor. Perfect for a spring evening. I'm thinking there are leftovers for lunch today.