Pork Roast with Garlic-Parmesan Cream

• 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
• 1/4 cup fresh lemon juice
• 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.
2. Season the pork with salt and pepper and add to the pot.
3. Bring just to a simmer.
4. Cover, leaving it open just a crack, and cook over low heat for about 3 1/2 hours, until very tender.
5. Transfer the pork and garlic to a large plate; discard the cheese rind.
6. Boil the poaching liquid over moderately high heat, whisking occasionally, until thickened, about 20 minutes.
7. Strain the sauce into a bowl.
8. Whisk in the lemon juice and season with salt and pepper; keep warm.
9. Meanwhile, preheat the oven to 450.
10. On a large baking sheet, toss the fennel and the remaining sage sprig with the olive oil and season with salt and pepper.
11. Arrange the fennel in a single layer.
12. Place the pork on top of the fennel and roast until the pork is deeply golden and the fennel is tender, about 20 minutes.
13. Transfer the pork to a cutting board and let rest for 15 minutes.
14. Thinly slice the pork.
15. Arrange the fennel and garlic on a platter and top with the pork.
16. Garnish with parsley and serve the sauce on the side.

heavy cream, buttermilk, unsalted butter, garlic, cheese rind, sage, kosher salt, pepper, lemon juice, fennel bulbs, extravirgin olive oil, parsley

Taken from www.foodandwine.com/recipes/pork-roast-with-garlic-parmesan-cream (may not work)