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Season the pork shoulder with sea salt an hour before cooking, and ideally the day before, if possible.
Put a heavy-based casserole that's just large enough to hold the pork joint on a medium heat, add the olive oil and butter, and heat until the butter begins to bubble.
Lay in the pork joint and cook, turning often, until it's deeply coloured on all sides.
Add the halved garlic bulb, sage, a twist of black pepper and the lemon zest (if your lemon isn't unwaxed/organic, just add the juice), then pour in the milk and bring to a gentle boil.
Turn down the heat to low, cover the pot and leave the pork to simmer slowly for an hour and a half, until the meat is tender and the milk has split into thick curds; turn the meat every 30 minutes, but resist the urge to stir, so the milk curds have a chance to form and caramelise.
Lift out the pork, pull it apart into large chunks, then return these to the hot pan and leave the sauce to reduce until it is savoury and delicious.
Serve with some of the nutty caramelised milk sauce spooned over the top.