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.

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Recipe Summary

prep:
30 mins
cook:
3 hrs 55 mins
total:
4 hrs 25 mins
Servings:
7
Yield:
1 roast
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Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

513 calories; protein 28.5g 57% DV; carbohydrates 35.1g 11% DV; fat 29.2g 45% DV; cholesterol 106.9mg 36% DV; sodium 2025.2mg 81% DV. Full Nutrition
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Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/27/2011
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 I melted butter and mixed it with a garlic and herb spice mix that I had already. Then I poured some into the holes that I stabbed into the meat. Also, when there's only about a 30 or 40 minutes of cooking time left (w/ a 1.5 lb roast)I start to slice the meat almost all the way through as if I were serving it. It was sitting in 1.5 inches of liquid, including the veggies so I spooned some of that on top after I sliced it. I think slicing the meat helped it cook a littler faster because pork always seems to take forever to cook for some reason.Easy and hopefully healthy but not sure how healthy my home made marinade was. I didn't even use the suggested gravy either, it was already moist and tasty enough. Read More
(22)

Most helpful critical review

Rating: 2 stars
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. Read More
(3)
21 Ratings
  • 5 star values: 14
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/27/2011
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 I melted butter and mixed it with a garlic and herb spice mix that I had already. Then I poured some into the holes that I stabbed into the meat. Also, when there's only about a 30 or 40 minutes of cooking time left (w/ a 1.5 lb roast)I start to slice the meat almost all the way through as if I were serving it. It was sitting in 1.5 inches of liquid, including the veggies so I spooned some of that on top after I sliced it. I think slicing the meat helped it cook a littler faster because pork always seems to take forever to cook for some reason.Easy and hopefully healthy but not sure how healthy my home made marinade was. I didn't even use the suggested gravy either, it was already moist and tasty enough. Read More
(22)
Rating: 4 stars
12/28/2010
Excellent recipe but if your serving a group that do not prefer spicy dishes ya might think about leaving out the red pepper flakes!!! Read More
(19)
Rating: 4 stars
01/14/2011
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 than 30 of prep time. Other than that my cajun family loved it. Read More
(18)
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Rating: 5 stars
02/22/2011
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! Read More
(8)
Rating: 5 stars
04/22/2012
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 flavorful and well-cooked. I would definitely recommend this recipe. It only took me 15 minutes to prep cooked for 3 1/4 hours (I had a 2.5 lb roast) and it was just fabulous! 5 stars! Read More
(6)
Rating: 5 stars
03/28/2011
my mother always told me we "didn't like pork roast".....she apparently had not tried this recipe! Read More
(4)
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Rating: 5 stars
01/04/2015
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 the butter/creole mixture into the slits. I used a cast iron skillet to brown the roast threw the veggies in the cast iron skillet covered it with foil and roasted in the oven. This was the most tendor and flavorful pork shoulder roast I have ever made. Read More
(3)
Rating: 5 stars
05/01/2012
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 ended up with the best "Grandma food" I've ever had and I am rarely satisfied with anything I make. I always want it too perfect. Thank you for the inspiration I don't think I'll go back to beef pot roast again! I love heat and was very happy to experience a kick outside of my norm (mexican thai etc). Read More
(3)
Rating: 2 stars
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. Read More
(3)
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