Sunday Pork Roast With Mushroom Gravy

Submitted by emitpan

"Delicious stringy roast pork with really good mushroom gravy. From Cooks Country Feb/March 2010"

 

• Ready In: 7hrs
• Ingredients: 10
• Serves: 6-8

ingredients

• 4 -5 lbs boston butt (shoulder roast)
• 20 ounces white mushrooms
• 1 cup chicken broth
• 2 tablespoons flour
• 1 onion, peeled and halved
• 1 1⁄2 teaspoons dried thyme
• 1 1⁄2 teaspoons dried sage
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 bay leaf

directions

1. Pat pork dry with paper towels and rub with 1 t thyme, 1 t sage, 2 t salt, and 1 t pepper.
2. Arrange roast in roasting pan fat side up and cook at 300 degrees until beginning to brown - about 3 hours.
3. While roast is cooking, combine onion, mushrooms, broth,1 c water, bay leaf, 1/2 t thyme, and 1/2 t sage in a small bowl.
4. When roast is beginning to brown add contents of the bowl to roasting pan and continue to roast until skewer inserted meets no resistance, about another 3 hours.
5. Transfer roast to cutting board, tent with foil and let rest for 30 minutes.
6. Discard onion and bay leaf and strain contents of roasting pan through fine mesh strainer into fat separator. Reserve mushrooms.
7. Pour defatted pan juices into measuring cup (should be about 1 c) and add water to make 1 1/2 cups.
8. Transfer 2 T fat from separator to large saucepan and heat over medium high heat until shimmering.
9. Stir in 2 T flour and cook until golden, stirring constantly (1-2 minutes).
10. Slowly whisk in pan juices and bring to a boil.
11. Add mushrooms and simmer over medium-low heat until gravy is slightly thickened, about 5 minutes.

Reviews

[daddy1947]

OMG!! I have always considered a good pork roast the essence of comfy food. I have made many of them but this surpassed any one that I have ever made. I had a 9 pound pork butt and cut it in half cooking the bone side. I followed the recipe very closely using 16 oz. mushrooms and substituting rosemary for the sage and adding some garlic. I cooked it for seven hours over all. The first 3 hours at 300 and then added the extra broth and mushrooms and cooked it for 4 more hours at 275. I had read somewhere that pork can be shredded when it reaches 205. At 7 hours mine was between 200 & 205 and I figured that was close enough. It was falling apart tender. I poured the broth into a separator and used all of the fat on top along with more than 2 T of flour. Made a delicious gravy and added the mushrooms to it. This recipe is definitely a keeper! Thank you for making it available. This photo was taken at the 3 hour point when I added mushrooms and broth.