Roast Pork With Garlic-Onion Gravy
From cjbarash 15 years agoIngredients
- 1 (5-6 lb.) bone-in pork shoulder roast shopping list
- 10 garlic cloves, halved shopping list
- Kitchen string shopping list
- 5 tsp. cajun seasoning shopping list
- 2 Tbsp. vegetable oil shopping list
- 3 medium onions, halved and sliced shopping list
- 3 celery ribs, chopped shopping list
- 1 (14.5 oz.) can low-sodium chicken broth shopping list
- 3 Tbsp. all-purpose flour shopping list
- 5 Tbsp. cold water shopping list
How to make it
- 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.
- Cook roast in hot oil in a large heavy dutch oven over high heat 2 minutes on all sides or until browned.
- Remove from dutch oven.
- Reduce heat to medium.
- Add onions and celery to dutch oven; cook, stirring frequently, 5-8 minutes or until tender.
- Place roast back into dutch oven.
- Add broth.
- Cover loosely with heavy-duty aluminum foil or lid slightly askew.
- Bake for 3 1/2 - 4 hours or until a meat thermometer inserted into thickest portion registers 180-185.
- Remove roast from pan; cover with foil and let stand 20 minutes before slicing.
- 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.
- Whisk together flour and water in a medium saucepan.
- Whisk in pan drippings.
- Cook, whisking often, over medium-high heat 6-7 minutes or until thickened.
- Serve with roast.
The Rating
Reviewed by 5 people-
Yum. This sounds fantastic. Great post and a high 5.
chefmeow in Garland loved it -
Sounds Great :)
donman in Hammond loved it -
This sounds wonderful!
mamalou in Attleboro loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 7
-
All Comments
-
Your Comments