Dan’s Fallin’ Apart Pork Pot Roast with Cracked Pepper Gravy

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Description

Savory pork roast, first seared in roasted shallots and garlic, then roasted with veggies until it falls apart. Finish it off by serving it with some cracked pepper gravy. For additional flavor, add sauteed portobello or cremini mushrooms and sauteed chopped scallions.

Ingredients

  • ¼ cup garlic powder
  • ¼ cup onion powder
  • 1 tablespoon crushed red pepper flakes
  • 1 tablespoon freshly cracked black pepper
  • 1 (3 1/2) pound pork shoulder roast
  • ½ cup Creole-style butter injectable marinade (such as Tony Chachere’s Roasted Garlic & Herb Marinade®)
  • ¼ cup butter
  • 2 large shallots, chopped
  • 2 cloves elephant garlic, chopped
  • 1 cup water
  • 3 sweet onions (such as Vidalia®), peeled and quartered
  • 7 red potatoes
  • 10 large baby carrots
  • 4 stalks celery, cut into 4 pieces
  • 1 tablespoon freshly cracked black pepper
  • 2 tablespoons garlic powder
  • 1 tablespoon onion powder
  • 2 cups water
  • 6 tablespoons dry brown gravy mix

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C). In a mortar
  2. smash together 1/4 cup of garlic powder
  3. 1/4 cup of onion powder
  4. the crushed red pepper flakes
  5. and 1 tablespoon of cracked black pepper until the mixture forms a fine powder. Place the spice mix into a large shallow bowl.
  6. Inject the pork roast all over with the Creole marinade; blot moisture from the outside of the roast. Rub the spice mix all over the pork roast to thoroughly coat. Melt the butter in a large skillet over medium heat
  7. then cook and stir the shallots and elephant garlic until the garlic becomes lightly golden brown. Sear the coated pork roast in the hot butter on all sides until the spice coating is golden brown
  8. 1 to 2 minutes per side. Place the roast into a roasting pan or Dutch oven with the fat side up; scrape up the butter
  9. cooked shallots and garlic
  10. and sprinkle around the roast. Arrange the sweet onions
  11. red potatoes
  12. carrots
  13. and celery pieces around the roast. Mix 1 cup of water with the remaining spice rub
  14. and pour evenly over roast.
  15. Cover the roasting pan with a lid
  16. and cook in the preheated oven until the meat is very tender
  17. 3 3/4 to 4 hours.
  18. Remove the roast and set aside on a serving platter; surround the meat with the cooked vegetables. Whisk 1 tablespoon of cracked black pepper
  19. 2 tablespoons of garlic powder
  20. 1 tablespoon of onion powder
  21. and the brown gravy mix together with 2 cups of water in a bowl
  22. and whisk the mixture into the liquid left in the roasting pan. Place the pan over medium heat
  23. and cook
  24. whisking constantly
  25. until the gravy has come to a boil and has thickened
  26. about 5 minutes. Serve alongside the roast and vegetables.

Prep Time: 30 mins

Cook Time: 3 hrs 55 mins

Total Time: 4 hrs 25 mins

Servings: 7

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