Best Boneless Pork Roast With Kettle Gravy Recipes

ULTIMATE PORK ROAST RECIPE

Steps:

• First, preheat oven to 350ºF. Then, remove your pork shoulder from the packaging and use a paper towel to pat it dry. Place it on a large plate and set aside.
• Next, mix together all of the spices (garlic powder, onion powder, chili powder, paprika, coarse sea salt, ground pepper, cinnamon, and brown sugar) in a small bowl and then rub it on all sides of the pork shoulder. Let pork sit in the fridge while you prep the rest of the recipe.
• Cut russet potatoes into 1-inch large chunks and dice a yellow onion and 6 large carrots into big pieces. Set aside.
• In a large cast-iron stockpot, heat 2 tablespoons of olive oil over medium-high heat. When the olive oil is fragrant, sear all 4 sides of your pork shoulder for 2 minutes per side or until it begins to brown. Remove the pork shoulder and place it on a plate.
• Pour a little of the broth onto the bottom of your hot stockpot, and use a wooden spoon to scrape off all the bits. Then, transfer all of the diced veggies onto the bottom of your stockpot and toss it in the broth and oil. Then, place the seared pork shoulder (fat-side up) on top of the veggies. Make sure to also transfer as much of the spice rub as possible that fell off the pork shoulder as that flavors the gravy.
• In a medium bowl, mix together the rest of the chicken broth, maple syrup, and Worchestershire sauce. Then, pour over the top of the pork shoulder.
• Place stockpot into the oven, uncovered, and roast at 350ºF for 60 minutes. Then, remove from oven and measure the internal temperature of the pork. Continue cooking in increments of 10 minutes until the pork reaches an internal temperature of 145ºF. Our 3 lb. pork shoulder took around 75-80 minutes.
• Remove pork roast from the oven and let rest for 10 minutes before serving. During this time, the pork will continue to cook 5-10 degrees.
• Toss the roasted veggies in the gravy that is in the pot so that the veggies are nice and coated with amazing flavor.
• Serve pork roast sliced and with veggies and extra gravy.

PORK ROAST WITH GRAVY

Steps:

• In a Dutch oven, brown roast in oil on all sides. In a small bowl, combine wine, brown sugar, soy sauce, ginger, garlic and bouillon; pour over roast., Bring to a boil. Reduce heat to low; cover and cook for 45-60 minutes or until pork is tender, basting occasionally with pan juices., Remove roast to a serving platter; keep warm. Pour drippings and loosened browned bits into a 2-cup measuring cup; skim fat. Add enough water to measure 1-1/2 cups. Return to pan., Combine cornstarch and water until smooth; gradually stir into pan. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve with roast.

BONELESS PORK ROAST WITH GRAVY (REVERSE SEAR)

Steps:

• HEAT OVEN TO 250F/121C. Ideally, it's best to bring the pork roast to room temperature 30-45 min ahead for more even cooking
• PREPARE PORK ROAST: Mix all seasoning ingredients in a small bowl. Smear 2/3 of it all over the pork. Save the rest to toss with the veggies. Place roast, fat side up, in a large cast iron skillet or roasting pan, sprayed with oil.
• ADD VEGGIES (optional): Place cut up onions, potatoes, garlic and carrots around the pork in the skillet/pan. Add the remaining seasoning mixture to the veggies and mix to combine (I use my clean hands). Add 1/2 cup broth to pan.
• START ROASTING AT LOW TEMP: Roast pork and veggies (if using) in oven for about 1 - 1 1/4 hours or until temperature on probe or instant thermometer reaches 135F/57.2 for medium (you'll be cooking it longer later on). Or 140F/60C for slightly more well done. Transfer pork to a plate, cover loosely with aluminum foil and let it rest for at least 20 minutes and up to 45 minutes.
• MAKE ROAST PORK GRAVY RECIPE: While pork is roasting, make gravy. Put oil (or fat drippings) into a small saucepan. Heat to medium heat. Stir in flour and cook, stirring, for 2 minutes until it starts to turn a very light brown. (It should be a loose paste. If too dry, add a bit more oil). Add broth and thyme and whisk/stir until smooth - about 3 minutes. Gravy will thicken. Taste and adjust seasonings (salt, pepper, more thyme). For a browner color, a tsp of Worcestershire or soy sauce. Taste and add salt and pepper as needed.
• FINISH ROASTING AT HIGH TEMP: While roast is resting, increase oven temperature to 500F/260C. °If cooking roast with veggies, stir veggies in pan and place back into the oven for 15-20 minutes to brown (no need to wait until high temperature is reached). °When pork roast has rested, place roast back in pan with veggies and roast at high heat for 7-10 minutes until exterior browns nicely. Internal temperature of meat should rise to 145F/62.8 for medium (just slightly pink). Or150F/65.6C for a bit more done. Over cooking will make the pork dry.
• SLICE AND SERVE: Slice boneless pork roast (about 1/4 inch thick) on cutting board. Serve along with veggies, if using, and gravy. Enjoy!

BONELESS PORK ROAST WITH KETTLE GRAVY

Steps:

• Combine spices in a small bowl, then blend together, and sprinkle liberally over the entire surface of the roast.
• Then spray top surface(fat side) of roast with non stick cooking spray.
• PREHEAT OVEN TO 450 DEGREES F. Line A SHALLOW PAN WITH ALUMINUM FOIL & spray with cooking spray. Place the roast on the pan with the fat side facing up. I chose to cut the roast in half because of it's length.
• Place the roast in the preheated 450 degree F. oven & roast for 15 minutes. Should look something like this picture.
• LOWER TEMPERATURE(VERY IMPORTANT)TO 275 degrees F. and continue to cook for an additional 1 hour and 35 minutes, or until internal temperature reaches 145-155 degrees F. Remove roast from oven and cover loosely with aluminum foil, the temperature of the roast will continue to rise another 10 degrees or so after being removed from oven.
• Allow Roast to sit for at least 10 minutes so that the juices can redistribute through out roast, before you start to carve. Remove roast to a large platter, to carve. I prefer using an electric knife, it makes the job much easier.
• Drain pan drippings into a measuring cup, to equal 1 cup of liquid. If additional liquid is needed you can add water or wine or milk if desired. Stir to blend together, & pour into a small sauce pan before placing over low heat.
• Combine 2 tablespoons of WONDRA flour with 1/4 cup of water, and blend with a fork, THEN POUR INTO sauce pan of pan drippings.
• Heat over medium high heat, till gravy thickens. I prefer a thicker gravy, so you can add additional Wondra to water and blend into the gravy if desired, until it reaches the consistency you prefer. Whisk together as it cooks and thickens. No additional seasoning was needed for my taste, but you can taste and add as needed.

HERBED PORK ROAST WITH GRAVY

Steps:

• Combine brown sugar and seasonings; rub over roast. Place roast, fat side up, on a rack in a roasting pan. Bake, uncovered, at 325° for 2 hours or until a thermometer reads 160°. , Remove roast from pan. Pour pan drippings into a large measuring cup; add water to measure 2 cups. Place flour in a small saucepan; stir in pan drippings until blended. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Serve gravy with roast. Freeze option: Place sliced roast in freezer containers; top with gravy. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.

SAVORY HERB PORK ROAST WITH GRAVY

Steps:

• 1. Preheat oven to 350 degrees F. Mix sage, garlic salt, ginger and pepper in small bowl. Place roast on rack in foil-lined roasting pan. Brush pork with oil. Sprinkle seasoning mixture evenly over entire roast.
• 2. Roast pork 1 1/2 hours or until desired doneness. Transfer pork to cutting board or serving platter. Cover loosely with foil.
• 3. Pour any pan drippings from roasting pan and water into medium saucepan. Stir in Gravy Mixes. Stirring frequently, cook on medium heat until gravy comes to boil. Reduce heat to low; simmer 1 minute or until slightly thickened. (Gravy will thicken upon standing.) Serve with sliced pork.

ROASTED LOIN OF PORK WITH PAN GRAVY

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Melt the butter in a skillet over medium heat, and stir in the black pepper, cayenne pepper, thyme, oregano, dry mustard powder, and garlic. Cook and stir until the garlic is fragrant, about 1 minute. Remove from heat.
• With a sharp knife, make several small slits in the pork roast. Place the roast into a roasting pan, and spread the spice mixture all over the roast and in the incisions. Surround the roast with celery, carrots, and onion, and season to taste with salt and black pepper.
• Roast in the preheated oven until the pork roast is browned and an instant-read meat thermometer inserted into the center of the roast reads at least 150 degrees F (65 degrees C), about 2 hours. About 15 minutes before the end of cooking, turn the oven temperature up to 425 to help brown the roast.
• Remove pork roast from oven, and allow to stand for about 10 minutes before slicing. Check temperature again; roast temperature should be at least 160 degrees F (75 degrees C) before serving.
• While roast is resting, place the roasting pan containing vegetables and pan drippings over a stove burner set to medium heat. Whisk in the flour, and simmer the drippings and flour for about 3 minutes to remove raw taste from flour. Whisk in the pork stock, a little at a time, until the gravy is thickened. Strain the gravy, and serve with the roast.

PORK ROAST THE OLD-FASHION WAY (CAST IRON DUTCH OVEN)

Steps:

• Pre-heat oven to 350°F.
• Melt lard in cast iron dutch oven, or very heavy bottomed pot with lid, over medium high heat.
• Salt and pepper all sides of pork roast.
• When lard just begins to give off smell of being hot, place roast in pot.
• DO NOT move it for a minute or so, then rotate it to brown all sides.
• Lay garlic cloves and onion slices around the roast and stir to brown them a bit.
• Mix Kitchen Bouquet into the 2 cups of water.
• Pour in the water mixture.
• Bring to a boil.
• Cover tightly and place in lower portion of the oven.
• Roast 1 hour for boneless roast; 1-3/4 hours for bone-in roast.
• Half-way through roasting time turn the roast over.
• Remove roast from pan and cover to keep hot.
• Mix 2 Tablespoons cornstarch into 1/2 cup water.
• Using a whisk, stir the cornstarch mixture into the pot drippings, breaking up the garlic cloves as you mix.
• Bring to a boil, taste and season if needed with salt and/or pepper.
• NOTE: Pork roast made this way is ALWAYS tender.
• It makes wonderful hot pork sandwiches!
• The gravy is out of this world!

ROASTED PORK SHOULDER WITH PAN GRAVY

Steps:

• Preheat the oven to 300 degrees F.
• Sprinkle the pork really well with salt, pepper and paprika. Tie the pork with kitchen twine (or you can purchase it tied from the butcher). Set a roasting rack inside of a roasting pan and place the pork on the rack. Roast for 3 hours, basting periodically.
• After 3 hours remove the pork from the oven and gently lift the rack off the pan. Scatter the carrots, potatoes, onions and garlic in an even layer and season with salt and pepper. Place the rack and pork back on top of the vegetables and continue to roast until the vegetables are caramelized and the pork is tender and yielding, another 2 to 3 hours.
• Remove from the oven and allow the pork to rest for 15 minutes while you make the pan gravy.
• Remove the vegetables to your serving platter and place the pan over the stove-top burner on medium heat. Add the flour and stir to combine with the fat. Gradually stir in the stock, being sure to scrape the bottom of the pan for brown bits. Bring to a simmer so the gravy can fully thicken, and then stir in the parsley. Serve the pork with lots of vegetables and the pan gravy on and around.

PORK ROAST WITH ROASTED JALAPEñO GRAVY

Steps:

• Heat oven to 475 degrees. Mix together salt, pepper, granulated garlic and onion. Place the pork on a rack set in a roasting pan and sprinkle the roast with the spice mixture, rubbing it lightly so it adheres to the meat.
• Roast for 30 to 40 minutes or until the pork reaches an internal temperature of 145 degrees. If the fat begins to get too dark, tent with foil.
• While the roast is cooking, make a roux for the gravy by melting the butter in a small saucepan set over medium heat. Add the flour all at once and whisk vigorously until smooth. When the mixture thins and starts to bubble, reduce the heat to low. Cook for 1 to 2 minutes, whisking slowly, until the mixture smells nutty and toasty and is still light colored. Cook for 2 more minutes, stirring occasionally, then set aside and let cool.
• When the roast is done, cover and let it rest for at least 10 minutes. Reduce the oven to 450 degrees. Place the jalapeños in a small pan, brush with oil and roast for 6 minutes, or until soft. Remove the stems and some or all of the seeds and membranes, depending on how hot the peppers are and how hot you want the gravy. Dice the jalapeños.
• Place the half-and-half, stock, salt and jalapeños in a medium saucepan and bring to a boil. Quickly reduce heat to medium. Cook for about 5 minutes, stirring occasionally, until slightly reduced. Stir in 4 tablespoons of the roux and simmer for 2 to 3 minutes, whisking continually, until the sauce is thickened and bubbly. Stir in a little more roux if needed to reach the desired thickness and, if desired, any accumulated juices from the roast. Slice the roast, cover in gravy and serve.