Pork Roast With Carolina Gravy

Photo: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey

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.

Yield: Makes 8 servings
Recipe from Southern Living

More From Southern Living

Recipe Time

Cook Time:
Prep Time:
Stand: 20 Minutes


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

Preparation

  1. 1. Preheat oven to 350°. Remove and discard root ends and dark green tops of leeks. Thinly slice leeks; rinse well, and drain.
  2. 2. Tie pork roast with kitchen string, securing at 2-inch intervals. Season with salt and pepper.
  3. 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. 4. Add pork roast, fat side down, to Dutch oven, and cook 2 minutes on all sides or until browned. Remove pork.
  5. 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. 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. 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. 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 5. 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.
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