Pork Roast With Carolina Gravy

2
Vickie Parks

By
@Northwestgal

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.

Rating:

★★★★★ 3 votes

Comments:
Serves:
8
Prep:
45 Min
Cook:
3 Hr 30 Min
Method:
Roast

Ingredients

  • 4 medium
    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 medium
    onions, halved and sliced
  • 2 1/2 c
    low-sodium chicken broth
  • 1/2 c
    dry white wine
  • 10 sprig(s)
    fresh thyme
  • 4 medium
    bay leaves
  • 1 Tbsp
    butter
  • ·
    equipment needed: kitchen string or twine

How to Make Pork Roast With Carolina Gravy

Step-by-Step

  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.

Printable Recipe Card

About Pork Roast With Carolina Gravy

Course/Dish: Roasts
Main Ingredient: Pork
Regional Style: Southern
Dietary Needs: Dairy Free
Other Tag: Quick & Easy




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