SMOTHERED PORK ROAST
I'm making this next week and converting it to a crockpot version. I'll update the recipe and add my own pic.
Provided by Tracy Joyner
Categories Roasts
Number Of Ingredients 10
Steps:
- 1. Sprinkle the pork shoulder with salt and pepper and allow to sit at room temperature for 30 minutes
- 2. Preheat oven to 275 degrees F. Heat canola oil over medium high heat in the bottom of a cast iron Dutch oven and sear the pork on all sides. Remove and set aside. In the same pot, add the onion, and cook until lightly caramelized. To the onion, add the sliced garlic, a pinch of salt, some freshly cracked black pepper, and the thyme and rosemary; add a splash of the chicken broth to deglaze the pan. Cook and stir another couple of minutes, scraping up any browned bits on the bottom of the pot. Remove the onion and set aside.
- 3. In that same pot, melt the butter over medium heat to start a roux. Stir in the flour a little at a time until fully incorporated. Cook, stirring constantly, until mixture reaches a peanut butter color, about 10 minutes. Slowly stir in the chicken broth until mixture is fully incorporated, thick and bubbly. Add the onions into the roux and stir.
- 4. Add the seared roast to the pot and ladle some of the gravy over the top of the roast. Cover and cook at 275 degrees F for 3 hours, or until meat pulls away easily with a fork, turning the roast about every 30 minutes and basting it with the gravy.
- 5. Serve as is, or remove the roast, skim off the fat, and simmer gravy until reduced and thickened. Can also use a slurry of cornstarch and water to thicken, if desired. Serve the roast smothered with a generous amount of gravy and hot rice.
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sherif fargly
[email protected]This recipe is perfect for a special occasion.
Andres Mendez
[email protected]This recipe is a great way to impress your guests.
Ronniaya Haney
[email protected]This recipe is a great way to use up leftover pork.
Patricia Mudenda
[email protected]I'm not a great cook, but this recipe was easy to follow and the pork turned out perfectly.
Mehmood Akhtar
[email protected]This is my go-to recipe for smothered pork roast. It's always a crowd-pleaser.
Junab Ali
[email protected]I made this recipe for a potluck and it was a huge success. Everyone loved it!
Shakibul Shakil
[email protected]This recipe was a disaster. The pork was tough and the gravy was bland. I won't be making this again.
Jolynn Houpe
[email protected]The pork was a little dry, but the gravy was delicious. I would recommend using a different cut of pork next time.
Richard Walcott
[email protected]This recipe was easy to follow and the pork turned out great. I served it with mashed potatoes and green beans, and it was a hit with my family.
Abbas rajar Ali
[email protected]I'm not a big fan of pork, but this recipe changed my mind. The meat was so tender and the gravy was amazing. I'll definitely be making this again.
Honour Tavarwisa
[email protected]This recipe is a keeper! I've made it several times and it's always a hit. The pork is always tender and juicy, and the gravy is flavorful without being too heavy.
Agnes Crespo
[email protected]I made this recipe last night and my family loved it! The pork was so moist and the gravy was delicious. Even my picky eater cleaned his plate.
Shauna Self
[email protected]This smothered pork roast was fall-off-the-bone tender and packed with flavor. The gravy was rich and savory, and the vegetables were perfectly cooked.