tender pork roast or meatloaf enhanced with a rich sauce

A bone-in pork shoulder roasted low and slow to break down connective tissue, served with a robust gravy built from fond, cremini mushrooms, caramelized onions, and balsamic vinegar.

Equipment

• Dutch Oven or roasting pan
• Oven
• Instant-read thermometer
• Aluminum foil
• Cutting board
• Tongs
• Two forks

Ingredients

• 1 (4 to 5 lb) Bone-in Pork Shoulder Roast (or Pork Butt) – Skin removed, fat cap left on
• 2 tbsp Olive Oil
• 1 tbsp Kosher Salt
• 1 tbsp Smoked Paprika
• 2 tsp Garlic Powder
• 1 tsp Black Pepper
• 1 tsp Dried Thyme
• 2 tbsp Unsalted Butter
• 2 large Yellow Onions, thinly sliced (about 3 cups)
• 1 lb Cremini Mushrooms, sliced thickly
• 4 cloves Garlic, smashed and minced
• 2 tbsp All-Purpose Flour
• 2 cups Chicken Stock (low sodium preferred)
• ½ cup Dry White Wine (or substitute with extra stock)
• 2 tbsp Balsamic Vinegar
• 2 sprigs Fresh Rosemary
• 2 Bay Leaves

Instructions

1. Remove the pork roast from the refrigerator 1 hour before cooking to bring to room temperature.
2. In a small bowl, combine the Kosher salt, smoked paprika, garlic powder, black pepper, and dried thyme.
3. Pat the pork roast completely dry with paper towels and rub the spice mixture all over the pork.
4. Place a rack in the lower-middle position of the oven and preheat to 325°F (163°C).
5. Place a large, heavy-bottomed Dutch Oven or roasting pan over medium-high heat. Add the olive oil and heat until it shimmers.
6. Place the pork roast, fat-cap side down, into the hot pan. Do not move it for 5 to 6 minutes to create a deep, dark brown crust.
7. Flip the roast and sear all sides (approximately 4 minutes per side). Remove the pork to a plate and set aside.
8. Reduce the heat to medium. Add the butter to the pan. Once melted, add the sliced onions and a pinch of salt.
9. Cook the onions for 8 to 10 minutes, stirring occasionally, until soft and beginning to caramelize.
10. Increase the heat to medium-high. Add the sliced mushrooms and cook for 6 to 8 minutes until they release their water and start to brown on the edges.
11. Stir in the minced garlic and cook for 1 minute until fragrant.
12. Sprinkle the flour over the vegetables. Stir constantly for 2 minutes to cook out the raw flour taste.
13. Slowly pour in the white wine, scraping the bottom of the pan to lift the fond. Add the chicken stock and balsamic vinegar.
14. Add the rosemary sprigs and bay leaves. Bring the liquid to a gentle simmer.
15. Nestle the seared pork roast back into the sauce, fat-cap side up. The liquid should come about halfway up the side of the roast.
16. Cover the Dutch Oven with a tight-fitting lid and roast for 2 to 2.5 hours.
17. After 2 hours, check the roast. The meat should be pulling away from the bone. If it shreds easily, it is done. If it resists, return it to the oven for another 20 minutes. The internal temperature should read between 195°F and 205°F.
18. Transfer the pork roast to a cutting board. Tent it loosely with aluminum foil and let it rest for at least 15 minutes.
19. While the meat rests, place the Dutch Oven on the stovetop over medium heat. Remove the rosemary stems and bay leaves.
20. Bring the sauce to a gentle bubble. Skim any excess fat from the surface. Taste and adjust seasoning with salt and pepper. Reduce for a few more minutes if a thicker gravy is preferred.
21. Shred the pork using two forks or slice it against the grain into thick slabs.
22. Serve the pork on a platter or over mashed potatoes, ladling the sauce over the top and garnishing with fresh chopped parsley.

Notes

Nutritional values are estimates based on an 8-serving portion size using standard ingredients. The high internal temperature (195°F-205°F) is necessary to melt the collagen for tenderness.

Nutrition

Calories: 485 kcal · Protein: 42 g · Total Fat: 32 g · Saturated Fat: 12 g · Unsaturated Fat: 18 g · Cholesterol: 145 mg · Sodium: 780 mg · Total Carbohydrates: 12 g · Dietary Fiber: 2 g · Sugars: 5 g