Dd's Roast Pork

Didi's photo doesn't show the gravy which she provided the recipe for, but it sure sounds good with the balsamic vinegar!

ROAST PORK

 

3 # pork butt or boneless shoulder, cut in half

2 TB Dd’s Season All* (3/4 TB kosher salt, ½ tsp. black pepper, ¼ tsp. alae salt, ¼ tsp. garlic salt, ½ tsp. Italian seasoning)

½ tsp. garlic powder

½ tsp. onion powder

1 medium onion, quartered

1 stalk celery, 1-inch pieces

1 medium carrot, 1-inch pieces

1 c water

Cremini Mushroom Gravy:

2 TB pan drippings

1 medium onion , thinly sliced

8 oz. cremini mushrooms, sliced

4 TB butter

4 TB flour

2 c beef broth

1 tsp balsamic vinegar 

additional pan drippings

salt, freshly cracked black pepper

 

Pork: Keep pork at room temperature for 1 hour before roasting. Preheat oven to 350 degrees.  Trim any fat (keeping in large piece(s); reserve. 

In large baking dish place vegetables. Place pork and trimmed fat onto vegetables; generously season pork on all sides. Add water into pan. Roast 2 hours. Remove roast; cover with foil to keep warm.  Serves 4.

Gravy: Carefully skim 2 TB of oil from top of pan drippings and place in skillet. Discard remaining oil (place in refrigerator to solidify before discarding). Over medium heat sauté onions in skillet. Add butter; sauté mushrooms until golden. Stir in flour, cook 2-3 minutes, stirring continually. Stir in beef broth, vinegar, any remaining drippings from roast. Season with salt and pepper.  Whisk continually until gravy is thickened.  Cover; simmer 5-10 minutes. Add additional water to bring to desired consistency. 

Makes 2 ½ cups.