Roast Pork With Garlic-Onion Gravy

Photo: Beth Dreiling Hontzas; Styling: Rose Nguyen

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.

Yield: Makes 8 servings
Recipe from Southern Living

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Recipe Time

Cook Time:
Prep Time:
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. 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. 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. 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. 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. 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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