Ingredients
- 1 three to four pound skin-on, boned-out pork brisket, to be rolled and tied up
- Salt and pepper
- Fresh sage and thyme, 1 tablespoon of each, chopped, or 1/2 teaspoon dried
- 2 tablespoons olive oil or lard
- 1 tablespoon garlic
- 1 quart whole milk
- 2 bay leaves
- The juice of 1/2 lemon
- Zest from 1 lemon
Description
Serious Eats
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