first of all, the recipe calls for a bone in roast. the photo features a boneless roast. i made the recipe exactly as written, using a bone in pork shoulder and putting the garlic halves in deep holes, and the results were excellent. my husband prefers pork to turkey so it was perfect for thanksgiving.
Roast Pork With Garlic-Onion Gravy
It's worth purchasing a meat thermometer for this recipe. We used an instant-read version, but a standard one would work equally well. Cook the roast to 180° to 185° for incredibly tender but sliceable meat, making a pretty holiday presentation. Pableaux likes to cook the roast an hour or so longer (to about 190°) for meat that falls apart.
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Stand: 20 Minutes
- 1 (5- to 6-lb.) bone-in pork shoulder roast
- 10 garlic cloves, halved
- Kitchen string
- 5 teaspoons Cajun seasoning
- 2 tablespoons vegetable oil
- 3 medium onions, halved and sliced
- 3 celery ribs, chopped
- 1 (14.5-oz.) can low-sodium chicken broth
- 3 tablespoons all-purpose flour
- 5 tablespoons cold water
- Garnishes: red grapes, sliced pears, collard green leaves, persimmons
- 1. Preheat oven to 325°. Make 20 small, deep cuts in roast, and insert garlic pieces. Tie roast with kitchen string, securing at 2-inch intervals. Rub Cajun seasoning onto roast.
- 2. Cook roast in hot oil in a large heavy skillet over high heat 2 minutes on all sides or until browned. Remove from skillet. Reduce heat to medium. Add onions and celery to skillet; cook, stirring frequently, 5 to 8 minutes or until tender. Place onion mixture in a roasting pan; top with roast. Add broth to pan. Cover loosely with heavy-duty aluminum foil.
- 3. Bake at 325° for 3 1/2 to 4 hours or until a meat thermometer inserted into thickest portion registers 180° to 185°. Remove roast from pan; cover with foil, and let stand 20 minutes before slicing.
- 4. Pour pan drippings through a wire-mesh strainer into a measuring cup to equal 2 cups, adding additional broth or water, if necessary. Discard solids.
- 5. Whisk together 3 Tbsp. flour and 5 Tbsp. cold water in a medium saucepan. Whisk in pan drippings. Cook, whisking often, over medium-high heat 6 to 7 minutes or until thickened. Serve with pork. Garnish, if desired.
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