ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pork Roast With Carolina Gravy

Photo: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey
Prep time 25 mins
Cook time 3 hrs, 33 mins
Stand time 20 mins
Yield Makes 8 servings
If you don't own an instant read thermometer, it's worth purchasing one for this recipe. Cooking this budget-friendly roast to between 180° and 185° ensures incredibly tender slices for a pretty presentation.

Ingredients

  • 4 medium leeks
  • 1 (5- to 6-lb.) bone-in pork shoulder roast (Boston butt)
  • Kitchen string
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 3 thick bacon slices, chopped
  • 1 tablespoon vegetable oil
  • 10 garlic cloves, halved
  • 3 medium onions, halved and sliced
  • 2 1/2 cups low-sodium chicken broth
  • 1/2 cup dry white wine
  • 10 fresh thyme sprigs
  • 4 bay leaves
  • 1 tablespoon butter

How to Make It

  1. Preheat oven to 350°. Remove and discard root ends and dark green tops of leeks. Thinly slice leeks; rinse well, and drain.

  2. Tie pork roast with kitchen string, securing at 2-inch intervals. Season with salt and pepper.

  3. Cook bacon in hot oil in an ovenproof Dutch oven or large, deep cast-iron skillet over medium-high heat 3 minutes. Add leeks, garlic, and onion, and cook, stirring frequently, 15 to 17 minutes or until mixture is golden brown; transfer to a bowl.

  4. Add pork roast, fat side down, to Dutch oven, and cook 2 minutes on all sides or until browned. Remove pork.

  5. Return leek mixture to Dutch oven; top with pork. Add broth and next 3 ingredients. Reduce heat to medium, and bring to a light boil. Remove from heat, and cover with heavy-duty aluminum foil.

  6. Bake at 350° for 3 to 3 1/2 hours or until a meat thermometer inserted into thickest portion registers 180° to 185°. Remove pork from Dutch oven, cover with foil, and let stand 20 minutes before slicing.

  7. Meanwhile, pour pan juices through a wire mesh strainer into a saucepan to equal 4 cups, discarding solids (add equal parts broth and white wine to pan juices to equal 4 cups, if necessary). Let stand 5 minutes; skim fat from surface of pan juices.

  8. Bring to a boil over medium-high heat, and cook 20 to 25 minutes or until liquid is reduced to 1 cup and slightly thickened. Remove from heat, and stir in butter until melted. Serve with pork.

  9. Shredded Pork With Carolina Gravy: Prepare recipe as directed through Step Bake at 350° for 4 to 5 hours or until a meat thermometer inserted into thickest portion registers 195°. Remove pork from Dutch oven, cover with foil, and let stand 20 minutes. Shred pork with two forks. Proceed with recipe as directed.