Braised Pork Roast

I’ve never been a big fan of roast until I made this one. Truthfully, handling big slabs of meat gags me out! But, this is so good, I just suffer through. You have to try it… Your dinner people will love you for it! A few side notes; The roast falls off the bone. (No, literally. It’s really hard to get out of the pan because it is falling apart! Get yourself some big tongs!) These shoulder pork roasts are gigantic, so unless you are cooking for a Quiverfull Duggar-esque family (18 kids & counting) you’ll need to do something with the leftovers. I will post a recipe for pulled pork tacos. They make Jasper a happy man at lunch.

Pork Roast with Garlic-Onion Gravy

1 (5-6 lb.) bone-in pork shoulder roast

10 garlic cloves, halved

Creole or Cajun Seasoning

1 Tbs. canola oil

2 large onions, sliced

2 celery ribs, chopped

1 2/3 cups chicken broth

3 Tbs. flour

5 Tbs. water

Preheat oven to 325.

Make 20 small, deep cuts in roast & insert garlic pieces. Rub Creole seasoning onto all sides of roast.

Heat oil in large dutch oven or heavy skillet. Sear roast in hot oil on all sides until browned (about 3 minutes each). Remove from skillet.

Add onions & celery to skillet; cook 5-8 minutes or until tender. Transfer onion mixture into roasting pan (or leave in dutch oven) and place roast on top of onions. Add broth. Cover with aluminum foil.

Bake @ 325 for 3 1/2 to 4 hours until meat thermometer reads 185 at thickest part of roast. Remove from roast pan, tent with foil, and let stand 20 minutes. * This is one of those meats that will continue to tenderize the longer you let it roast, so I’ve left it in the oven as long as 5 1/2 hours.

Pour pan drippings through a sieve into a measuring cup to equal 2 cups, adding more broth, if necessary. Discard solids.

Whisk 3 Tbs. flour & 5 Tbs. water in skillet. Whisk in reserved pan drippings. Cook, whisking often, over medium-high heat until thickened. Serve with pork.

Oh, one more thing, these pork shoulder roasts have a thick slab of fat on one side (can you hear my gag reflex kicking in?). Place it facing up in your roasting pan. After fully cooked, slice that mess off and trash it.

And as promised….

Pulled Pork Tacos

2 lbs. Leftover pork roast

Taco seasoning *see below

1 cup chicken stock

1 small can tomato paste

1 Tbs. honey

1 lime, sliced & juiced

1 orange. sliced & juiced

whatever you like to build your tacos

Pull roast apart into small shreds.

Place in a crock pot. Turn to low setting.

Combine all other ingredients and pour over meat & stir together.

Heat meat through & then turn crock pot to warm setting.

Build taco. – I like to use heated corn tortillas, cheddar cheese, sour cream, simple tomato salsa (chopped tomatoes, chopped onions, cilantro, a little sugar, a dash of balsamic vinegar &  olive oil), and jalapenos. Build ’em how you like ’em!

* Taco seasoning- Nueva Cucina makes a really good Chipotle Taco Seasoning packet. (I found it at Super Target) You will need to adjust the seasoning to the amount of roast you are using. Today, I was out of the Chipotle Taco Seasoning, so I made my own. I used:

1 tsp oregano

1 tsp chili powder

1 tsp cumin

1/2 tsp pepper

1 tsp onion powder

1 tsp garlic powder

1 tsp Adobo sauce (sold as Chipotle Peppers in Adobo Sauce, found in the Mexican section of the grocery store)

1/4 cup raisins, finely chopped (optional)

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