Pork Roast With Carolina Gravy

Pork Roast With Carolina Gravy
Pork Roast With Carolina Gravy

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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 3 to 3 1/2 hours or until a meat thermometer inserted into thickest portion registers 180° to 185°. Remove pork from Dutch oven, cover with foil, and let stand 20 minutes before slicing. 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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