Pork Roast with Carolina Gravy

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I love to make a big Sunday dinner, but, honestly, I also like to have a day off. The best situation is a compromise -- an easy-prep Sunday dinner, so that I'm not in the kitchen all afternoon. This recipe perfectly fit that requirement. The prep was super easy, but dinner was most impressive and very tasty.

Though the recipe has "Carolina gravy" in the title, it is not a barbecued pork recipe, as you might think. It's a tasty tender roast, with a mellow, but very yummy "au jus" to pour over the top. Because it's not a traditional flour and drippings gravy, you are saved the extra hassle after the pork comes out of the oven. Just strain the juices and reduce for a bit while you prep your sides.

The recipe originally came from Southern Living magazine, but I changed quite a few steps, so I'm posting it as I made it.

 Pork Roast with Carolina Gravy

serves 6

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1 T. vegetable oil
3 thick bacon slices, chopped

1 (4-5 lb.) boneless pork shoulder roast (Boston butt)

2 medium onions, sliced vertically (like an apple)

10 garlic cloves, halved

2 t. salt

2 t. pepper

2 1/2 cups low-sodium chicken broth

1/2 cup dry white wine

10 fresh thyme sprigs

1 T. butter

Preheat oven to 350°.

Heat a large ovenproof Dutch oven over medium-high heat for several minutes. Add oil and cook bacon for about 4 minutes. Add onions and garlic, and cook, stirring frequently, until mixture is golden brown, about 15 minutes; transfer to a bowl.

Season pork roast with salt and pepper.

 Add pork roast to pot, fat side down and cook 2 minutes on all sides or until browned.

Return onion/bacon mixture to Dutch oven and lift pork roast to place onions under the meat. Add broth, wine and thyme. Reduce heat to medium, and bring to a light boil. Remove from heat, and cover.

Bake at 350° for 3 to 4 hours or until meat falls apart when poked (about 195 degrees F). Remove pork from Dutch oven, cover with foil, and let stand 20-30 minutes.

Meanwhile, pour pan juices through a wire mesh strainer into a saucepan, discarding solids (add more broth if necessary to equal about 3 cups). Let stand 5 minutes; skim fat from surface of pan juices.

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. Pull pork apart into large chunks with two forks. Serve pork with gravy.

Serving suggestion: mashed potatoes, pan roasted vegetables and dinner rolls

Source: modified from Southern Living

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