- 6
Ingredients
- 1 (4- to 5-pound) boneless pork shoulder roast , fat trimmed to 1/8 inch thick (see note)
- 1 1/2 teaspoons dried thyme
- 1 1/2 teaspoons dried sage
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 onion , peeled and halved
- 20 ounces cremini or white mushrooms , quartered
- 1 cup low-sodium chicken broth
- Water
- 1 bay leaf
- 2 tablespoons all-purpose flour
Preparation
Step 1
1. PREP PORK Adjust oven rack to lower-middle position and heat oven to 300 degrees. Pat pork dry with paper towels and rub all over with 1 teaspoon thyme, 1 teaspoon sage, salt, and pepper. Tie roast at 1-inch intervals with kitchen twine.
2. ROAST PORK Arrange roast, fat side up, in roasting pan and cook until beginning to brown, about 3 hours. Add onion, mushrooms, broth, 1 cup water, bay leaf, remaining thyme, and remaining sage to pan and continue to roast until meat is well browned and skewer inserted in center meets no resistance, about 3 hours. Transfer roast to cutting board, tent with foil, and let rest 30 minutes.
3. STRAIN JUICES Discard onion and bay leaf. Strain contents of roasting pan through fine-mesh strainer into fat separator; reserve mushrooms. Let liquid settle, then pour defatted pan juices (you should have about 1 cup) into measuring cup and add water to yield 1½ cups.
4. MAKE GRAVY Transfer 2 tablespoons of fat from separator to large saucepan and heat over medium-high heat until shimmering. Stir in flour and cook until golden, stirring constantly, 1 to 2 minutes. Slowly whisk in pan juices and bring to boil. Add reserved mushrooms and simmer over medium-low heat until gravy is slightly thickened, about 5 minutes. Remove twine from pork. Cut pork into 1-inch slices. Serve with gravy.