Pat the pork dry with paper towels and generously season all over with salt and pepper.
Heat the oil in a dutch oven over medium-high heat.
When the oil is hot sear the pork on all sides until well browned, about 4 minutes per side.
Transfer the pork to a plate and set aside, discarding all but about 1 TBSP of fat from the dutch oven and place back on the stove over medium heat.
Add the milk, lemon juice, lemon zest, garlic, and sage to the dutch oven then use a wooden spoon to scrape the bottom of the pan to release any stuck on bits.
Return the pork to the dutch oven and bring the liquid to a slight boil.
Place a lid on the dutch oven then reduce the heat to low and simmer over low heat for about 1 1/2 hours.
Remove the lid and flip the pork over then place the lid back on and simmer 1 1/2 more hours or until pork is very tender.
Transfer the pork to a large serving dish, the sauce might look curdled but it is supposed to be that way.
Season the sauce with salt and pepper to taste then ladle the sauce over the pork and serve.
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