-
-
My review
Dan's Fallin' Apart Pork Pot Roast with Cracked Pepper Gravy
dsowonikjr
"Savory pork roast, first seared in roasted shallots and garlic, then roasted with veggies until it falls apart. Finish it off by serving it with some cracked pepper gravy. For additional flavor, add sauteed portobello or cremini mushrooms and sauteed chopped scallions."
Added to shopping list.
Go to shopping list.
Ingredients
4 h 25 m servings 513 calsOriginal recipe yields 7 servings (1 roast)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 350 degrees F (175 degrees C). In a mortar, smash together 1/4 cup of garlic powder, 1/4 cup of onion powder, the crushed red pepper flakes, and 1 tablespoon of cracked black pepper until the mixture forms a fine powder. Place the spice mix into a large shallow bowl.
- Inject the pork roast all over with the Creole marinade; blot moisture from the outside of the roast. Rub the spice mix all over the pork roast to thoroughly coat. Melt the butter in a large skillet over medium heat, then cook and stir the shallots and elephant garlic until the garlic becomes lightly golden brown. Sear the coated pork roast in the hot butter on all sides until the spice coating is golden brown, 1 to 2 minutes per side. Place the roast into a roasting pan or Dutch oven with the fat side up; scrape up the butter, cooked shallots and garlic, and sprinkle around the roast. Arrange the sweet onions, red potatoes, carrots, and celery pieces around the roast. Mix 1 cup of water with the remaining spice rub, and pour evenly over roast.
- Cover the roasting pan with a lid, and cook in the preheated oven until the meat is very tender, 3 3/4 to 4 hours.
- Remove the roast and set aside on a serving platter; surround the meat with the cooked vegetables. Whisk 1 tablespoon of cracked black pepper, 2 tablespoons of garlic powder, 1 tablespoon of onion powder, and the brown gravy mix together with 2 cups of water in a bowl, and whisk the mixture into the liquid left in the roasting pan. Place the pan over medium heat, and cook, whisking constantly, until the gravy has come to a boil and has thickened, about 5 minutes. Serve alongside the roast and vegetables.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 513 calories; 29.2 g fat; 35.1 g carbohydrates; 28.5 g protein; 107 mg cholesterol; 2025 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 1618 Ratings
-
-
-
-
-
Most helpful positive review
1/26/2011
I can't say this very often about my cooking but it was Amazing! Even my boyfriend loved it and he's a little leary of my cooking:) I will definately make it again. I didn't have any marinade so...
Most helpful critical review
10/12/2011
Fallin' apart, not so much. Flavor, not so much. I had high hopes for this one. Bf only ate a couple bites of his. I had to slather my meat in ketchup. Sorry, but i will not make this again.
Most helpful
Most positive
Least positive
Newest
1/26/2011
I can't say this very often about my cooking but it was Amazing! Even my boyfriend loved it and he's a little leary of my cooking:) I will definately make it again. I didn't have any marinade so...
12/25/2010
Excellent recipe, but if your serving a group that do not prefer spicy dishes, ya might think about leaving out the red pepper flakes!!!
1/14/2011
A couple precautions .... (1) make sure the pan in which you cook the shallots will hold the roast :) and (2) while I consider myself a more than competent cook, this took considerably more th...
2/21/2011
I made this on a snowy sunday afternoon- what an amazing recipe! used mashed potatoes instead- the spices complemented tbe pork which fell apart when sliced- will make this again!
4/22/2012
EXCELLENT!! Didn't make it exactly, left out the red pepper flakes and didn't use the injectable marinade, but it was very tender and the veggies soaked up all the juice and were very peppery, f...
3/28/2011
my mother always told me we "didn't like pork roast".....she apparently had not tried this recipe !
1/4/2015
I did change a few things, due to not having an injector. I took a tip from a previous reviewer. I melted butter and whisked in creole seasoning. Then I slit holes in the roast and spooned th...
4/30/2012
It's really not fair for me rate this recipe as I had to make several changes due what I had on hand. I am giving 5 stars because by following the technique and overall spice/herb structure I en...