Milk-braised pulled pork

1. Preheat oven to moderately slow, 160°C.
   
   
2. Heat oil in a large, flameproof saucepan on high. Season pork to taste. Cook 10 minutes, turning to brown well all over. Remove from pan.
   
   
3. Saute onion, thyme, bay leaves and garlic in same pan 3-4 minutes. Add milk and lemon peel. Bring to a simmer. Return pork to pan.
   
   
4. Bake, covered, 3 hours, until pork is very tender. Cool slightly.
   
   
5. Remove pork from pan. Discard any string and extra fat. Using 2 forks, shred meat. Serve with creamy polenta (see tip), beans and carrots.

• Pulled pork’ is pork tender enough to pull apart. Serve with strained, skimmed cooking juices.
  
• Set aside 2 cups of pork before serving to make a second lunch or dinner with one of our other ideas on opposite page.
  
• For creamy polenta, bring 2 cups stock, 2 cups milk and 60g butter to the boil in a saucepan. Reduce to a simmer. Slowly whisk in 1 cup polenta, stirring constantly 10-15 minutes, until polenta comes away from sides of pan. Turn off heat and stir in ½ cup grated parmesan. Season to taste.