Milk-Braised Pork Shoulder with Chile Pistou

Ingredients

• 6 lbs pork shoulder, cut into 3-4 equal pieces
• Cattleman’s Grill Italiano Seasoning
• 2-3 tbsp olive oil
• 10 sage leaves
• 3 sprigs rosemary
• 1 bay leaf
• 1 head of garlic, sprout end cut off
• 1 tsp crushed red pepper
• zest of 1 lemon
• 6 cups whole milk
• parmesan for serving
• 4 jalapeños, stemmed, seeded
• 2 cups parsley leaves
• 2 dozen arugula leaves
• 4 dozen basil leaves
• 1 dozen sage leaves
• 2 sprigs of rosemary, leaves only
• 6 cloves garlic, crushed, peeled
• 1 cup extra virgin olive oil
• kosher salt, to taste