A super impressive dinner! Boneless Pork Shoulder Roast is seasoned and braised low and slow to tender perfection. Make a savory gravy from the cooking liquid and drippings, then cut the pork into tender slices and serve it up drizzled with the pork gravy.
reserved liquid from the bottom of the pan strained of solids(2 cups)
Instructions
If you have time to remove your roast from the fridge and let sit at room temp for about 30 minutes, do so. This is called tempering and will help your roast to cook more evenly to the middle.
Preheat your oven to 350℉
Prep The Pork Shoulder
If your pork shoulder roast came tied up in netting, cut that off and discard. Don't be worried if it seems to "fall apart" when you take the netting off. When they de-bone the pork shoulder it can seem like it is in multiple pieces.Pro Tip: We take off that netting and re-tie the roast with less string. The netting that comes on the roast doesn't let enough of the surface be exposed to browning or seasonings.
3-4 lb Boneless Pork Shoulder Roast
Pat the pork roast dry with paper towels. Then using kitchen twine tie the roast so that it stays in a nice round "roast" shape.Tie the twine around the end of the pork, pull the string forward and hold it with your finger, bring the loose end around the pork and up through the string you are holding with your finger. Pull the string tight and then bring it down another inch and repeat. Once you are to the end, bring the loose string around and tie it off.There is a video in the post showing how this is done.
Brush the Dijon mustard on all sides of the pork shoulder. Sprinkle on the Italian Seasonings packet on all sides.
1 tablespoon Dijon mustard, .7 oz packet Italian dressing seasoning and mix
Place a large Dutch Oven over medium heat. Add the oil. Once it is hot add the pork roast and brown on all sides, about 4 minutes per side. Remove the browned pork roast to a plate.
2 tablespoon olive oil
In the now empty pot add the chicken broth, scrape up all the browned bits on the bottom of the pot. This is called deglazing and is adding flavor to the braising liquid! Now add the onions, garlic, thyme, rosemary and Worcestershire.
2 cups chicken broth or stock, 1 yellow onion, 5 garlic cloves, 2 small rosemary sprig, 4 sprigs of thyme, 1 tablespoon Worcestershire sauce
Place the pork on top of the onions.
Braising - Baking - Veggies
Pop the lid on the Dutch Oven and transfer to the 350℉ oven. Bake for 1.5 hours.
Remove the Dutch Oven from the oven and nestle the carrots, celery and mushrooms around the pork shoulder roast.
Place the lid on and put back in the oven for another 1.5 hours.
Gravy
Remove the pork roast and veggies that you plan to eat (carrots, celery, mushrooms) from the Dutch Oven. Let the pork roast rest for about 10-15 minutes before slicing
Place a mesh sieve over a bowl and strain the solids from the liquid in the bottom of the pot. You should have around 2+ cups of liquid. If you are short on liquid add some chicken broth or red wine so that you have 2 cups.Discard the solids and return the liquid to the Dutch Oven.
Place the Dutch Oven over medium heat.
Mix the corn starch and water into a slurry. Once the reserved liquid simmers, pour in the slurry and whisk. The gravy should thicken pretty quickly.
2 tablespoon Cornstarch, 2 tablespoon water
Serving
Cut the string from the roasted pork shoulder and carefully cut it into ½ inch thick slices. If the roast is made with many pieces or is super tender it may fall into pieces a little bit, that is ok, it is still going to be super delicious!
Serve 2 slices or pieces per person with some veggies and gravy. This Pork Roast is also excellent with mashed potatoes, green beans and rolls with butter.