My husband and I saw this recipe and decided to try it. What an incredible taste. All we did was pick up the pork as suggested, threw it together following the recipe and about 5 hours later we were munching on an incredible meal. We are raving about it to our friends. It was so tender, moist and full of flavor that we will make it again. Plus the ingedients are inexpensive. We both recommend it very highly. Thanks, Pam -- P.S., if you have a dutch oven use it like we did, I think it would not come out as good if done in a crockpot.
Shredded Pork With Carolina Gravy
If you don't own an instant read thermometer, it's worth purchasing one for this recipe.
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Bake: 3 Hours
Stand: 20 Minutes
- 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
- 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 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.
- 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.
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