Real Recipes From Real Home Cooks ®

pork roast with carolina gravy

(3 ratings)
Recipe by
Vickie Parks
Renton, WA

This is a recipe from the state of North Carolina. The gravy is outstanding. It's great served with cornbread, which makes it a true southern meal.

(3 ratings)
yield 8 serving(s)
prep time 45 Min
cook time 3 Hr 30 Min
method Roast

Ingredients For pork roast with carolina gravy

  • 4 md
    leeks
  • 5-6 lb
    bone-in pork shoulder roast (boston butt)
  • 2 tsp
    salt
  • 2 tsp
    black pepper
  • 3 slice
    thick bacon, chopped
  • 1 Tbsp
    vegetable oil
  • 10 clove
    garlic, halved
  • 3 md
    onions, halved and sliced
  • 2 1/2 c
    low-sodium chicken broth
  • 1/2 c
    dry white wine
  • 10 sprig
    fresh thyme
  • 4 md
    bay leaves
  • 1 Tbsp
    butter
  • equipment needed: kitchen string or twine

How To Make pork roast with carolina gravy

  • 1
    Preheat oven to 350°F. Remove and discard root ends and dark green tops of leeks. Thinly slice leeks; rinse well, and drain.
  • 2
    1. 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.
  • 3
    Tie pork roast with kitchen string, securing at 2-inch intervals. Season with salt and pepper.
  • 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. 1. 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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