I love pork! The smell of a pork roast in the oven creates comforting feelings only found at home. I am sharing my recipe for a tender and juicy slow Roasted Pork Shoulder smothered in Onion Gravy.

Gather the ingredients.

  1. Pork Shoulder
  2. Salt
  3. Garlic Cloves
  4. Olive Oil

Get your Dutch Oven ready!

1. Preheat the oven to 300° Fahrenheit.

Sunnyrock Pork Shoulder fully thawed and salted on all sides.

2. I started with a 2 1/2 pound pork shoulder. I thawed the pork according to the USDA guidelines. It is important that the roast is completely thawed.

Browning each side of the pork roast in a Dutch Oven on the stove top.

3. I sprinkled the roast very generously with salt coating all of the sides. Salt really helps to bring out the flavor.

4. Add the roast to the Dutch Oven, searing all of its sides in a little bit of oil over high heat.

5. Once all sides are seared, add enough water to fill the Dutch oven up to the middle of the roast.

6. Bring water to boil. Add whole garlic cloves. We love our garlic so add as much as you want!

7. Set the lid on the Dutch oven and place it in the oven. Roast covered for at least 4 hours. Do not use convection or it will dry out the roast.

Photo of roasted pork shoulder.

8. Remove the roast from the Dutch Oven and set it on a plate. Cover it with aluminum foil and allow it to rest.

9. Strain the remaining liquid from the Dutch Oven through a fat separator. Make sure to press the garlic cloves and add them to the liquid. Pour the broth into a measuring cup for use in the gravy.

Onion Gravy

  1. Cooking oil
  2. 1/2 of large onion, diced
  3. 1/4 cup of flour [GLUTEN FREE MIX]
  4. 4 cups of broth. Either using the pork broth from the roast and separating the fat OR you can use chicken broth. Or a combination of both. This recipe can be increased easily depending on the number of servings needed.
  5. 1/2 cup of milk or milk substitute
  6. Salt and pepper
Sauteeing onion in a cast iron skillet over medium heat.

1. In a hot skillet over medium heat, sauté onions in oil until they are somewhat golden. Add water to sweat the onions until tender, covering the skillet with a lid during this process.

2. Add flour to the skillet along with more oil to make a roux. Let the roux darken a bit to get the desired color you want.

Finished onion gravy made using pork broth.

3. Add pork broth and/or extra chicken broth to the roux while whisking vigorously. Whisk until the gravy is smooth and homogeneous.

Tender pork shoulder roast smothered in onion gravy.

4. Add salt and pepper to taste. Turn down the heat and slowly add the milk to the gravy. Gently stir to incorporate.

Plate the pork roast and smother it with the yummy onion garlic gravy.

Side Dish Options

We love to eat the pork roast with sweet potatoes, roasted asparagus, peas and carrots, mashed potatoes, or Cheddar Grits along with a vegetable.

Let me know what you think of this recipe!

PORK SHOULDER ROAST

PORK SHOULDER ROAST

Ingredients

PORK ROAST

  • Pork Roast 2-3 lbs.
  • Salt
  • Olive Oil
  • 3-4 garlic cloves, peeled

ONION GRAVY

  • Cooking Oil
  • 1/2 large yellow onion
  • 1/4 cup of flour
  • 4 cups of chicken broth
  • 1/2 cup of milk or milk substitute
  • Salt and pepper to taste

Instructions

ROASTED PORK SHOULDER

  1. Preheat the oven to 300 degrees Fahrenheit.
  2. I started with a 2 1/2 pound pork shoulder. I thawed the roast overnight in the refrigerator, following meat safety methods.
  3. I sprinkled the roast very generously with salt coating all of the sides. Salt really helps to bring out the flavor.
  4. Add the roast to the Dutch Oven, searing all of its sides in a little bit of oil over high heat.
  5. Once all sides are seared, add enough water to fill the Dutch oven up to the middle of the roast.
  6. Bring water to boil. Add whole garlic cloves. We love our garlic so add as much as you want!
  7. Set the lid on the Dutch oven and place it in the oven. Roast covered for at least 4 hours. Do not use convection or it will dry out the roast.
  8. Remove the roast from the Dutch Oven and set it on a plate. Cover it with aluminum foil and allow it to rest.
  9. Strain the remaining liquid from the Dutch Oven through a fat separator. Make sure to press the garlic cloves and add them to the liquid. Pour the broth into a measuring cup for use in the gravy.


ONION GRAVY

  1. In a hot skillet over medium heat, sauté onions in oil until they are somewhat golden. Add water to sweat the onions until tender, covering the skillet with a lid during this process.
  2. Add flour to the skillet along with more oil to make a roux. Let the roux darken a bit to get the desired color you want.
  3. Add pork broth and/or extra chicken broth to the roux while whisking vigorously. Whisk until the gravy is smooth and homogeneous.
  4. Add salt and pepper to taste. Turn down the heat and slowly add the milk to the gravy. Gently stir to incorporate.
  5. Plate the pork roast and smother it with the yummy onion garlic gravy.

Notes

Side Dish Options

  • Cheddar Grits
  • Sweet Potatoes
  • Roast Asparagus
  • Peas and carrots
  • Mashed Potatoes
  • Green Beans

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