Friday, December 31, 2010

Smothered Pork Roast with Rice

ransform a pork shoulder into this simple but amazingly delicious dish with a quick sear, simple seasonings, lightly caramelized onions and a simple roux. Fantastic.
Transform a pork shoulder into this simple but amazingly delicious dish with a quick sear, simple seasonings, lightly caramelized onions and a simple roux. Fantastic.

Smothered Pork Roast with Rice

This Smothered Pork Roast recipe is as simple as it comes. A seared pork roast, seasoned with salt and pepper, smothered in a gorgeous garlic, rosemary and thyme infused gravy, and braised in a covered Dutch oven, low and slow. The original recipe called for a boneless pork butt or shoulder, but I could only find a 7 pound bone-in pork shoulder, and even that just barely squeezed into my Dutch oven. The downside to using the bone-in roast is that there is less meat, but it was enough for the two of us. It is a heavenly way to utilize a cut of pork that is most often reserved for pulled pork sandwiches though it can be used for other cuts as well. The fragrance of it will surely bring you back to grandma's kitchen and the flavor is just simply pork perfection.

When I say simple, I mean pure simplicity. Salt and pepper, and a simple sear which I did in a separate skillet due to the tight fit of my Dutch oven since I could only find a bone-in roast the day I wanted to make this.

I lightly caramelized the seasoned onion in the same skillet, added the garlic, and deglazed the pan to scrape up the browned bits. The original recipe used significantly more thyme and rosemary than I did, though now that I've tasted the roast, I think the recipe could probably take as much.

A buttery roux was cooked to the color of peanut butter in the bottom of the Dutch oven, to which the chicken broth was slowly stirred in.

The onions were stirred in, the roast placed on top, and a few scoops of the gravy were poured over the roast. That's it! Cover, place into a preheated 275 degree oven and let it cook for about 3 hours, turning about every 30 minutes and basting the top with some of the gravy each time it was turned.

This recipe was simply delicious, and if it doesn't drum up some memories of pork roast at grandma's house, I don't know what will.

In fact, this recipe was exactly that - a take on the very memories Chef Donald Link recalls from his own Granny's pork roast. Mine is a slightly adapted version of that recipe from his cookbook Real Cajun: Rustic Home Cooking from Donald Link's Louisiana, one of the cookbooks that I asked Santa to bring me this Christmas. I am so glad that I did. You can check out a sneak peek of some of the other recipes in this cookbook on my review post.

Recipe: Smothered Pork Roast with Rice

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 3 hours | Yield: About 8 to 10 servings

  • 6- 7 pound boneless pork roast (shoulder or butt)
  • Kosher salt and freshly cracked black pepper
  • 2 tablespoons of canola oil
  • 2 onions, halved and sliced thin
  • 6 cloves of garlic, cut into thin slices
  • 1 teaspoon of dried thyme, crushed
  • 1 teaspoon of dried rosemary, crushed
  • 1/2 cup (1 stick) of unsalted butter
  • 1/2 cup of all purpose flour
  • 1 (32 ounce) carton of chicken broth
  • Perfect boiled rice

Sprinkle the pork shoulder with salt and pepper and allow to sit at room temperature for 30 minutes.

Preheat oven to 275 degrees F. Heat canola oil over medium high heat in the bottom of a cast iron Dutch oven and sear the pork on all sides. Remove and set aside. In the same pot, add the onion, and cook until lightly caramelized. To the onion, add the sliced garlic, a pinch of salt, some freshly cracked black pepper, and the thyme and rosemary; add a splash of the chicken broth to deglaze the pan. Cook and stir another couple of minutes, scraping up any browned bits on the bottom of the pot. Remove the onion and set aside.

In that same pot, melt the butter over medium heat to start a roux. Stir in the flour a little at a time until fully incorporated. Cook, stirring constantly, until mixture reaches a peanut butter color, about 10 minutes. Slowly stir in the chicken broth until mixture is fully incorporated, thick and bubbly. Add the onions into the roux and stir.

Add the seared roast to the pot and ladle some of the gravy over the top of the roast. Cover and cook at 275 degrees F for 3 hours, or until meat pulls away easily with a fork, turning the roast about every 30 minutes and basting it with the gravy. Test for a minimum internal temperature of 145 degrees F with an instant read thermometer.

Serve as is, or remove the roast, skim off the fat, and simmer gravy until reduced and thickened. Can also use a slurry of cornstarch and water to thicken, if desired. Serve the roast smothered with a generous amount of gravy and hot rice.

Cook's Notes: If you have herbes de provence in your pantry, use that here for the thyme and rosemary. Substitute other pork roast cuts, including smaller ones. Test for a minimum internal temperature of 145 degrees F with an instant read thermometer. Can also cut small slits all over the roast and insert the slices of garlic into the slits, instead of adding it into the gravy. Salt and pepper and proceed with the recipe.

Electronic Pressure Cooker/Instant Pot: Reduce all ingredients by half, using about a 4 pound roast. Combine seasonings and rub all over roast. Heat oil in pressure cooker and brown on all sides. Remove roast and set aside. Add a splash of the 2 cups chicken stock and scrape up browned bits; pour remaining stock in pot. Bring to a boil; tap cancel. Return roast to pot, top with raw onion and garlic. Seal and set for 55 minutes on HIGH. Let pressure release naturally, then remove meat. Transfer liquid to gravy separator, reserving veggies; set aside. Set pot to saute, add butter and melt. Stir in flour; cook and stir for 3 minutes. Slowly incorporate strained drippings into pot, until fully blended in. Return veggies and chunks of meat to pot. Keep warm until ready to serve.


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©Deep South Dish
Adapted from Donald Link's Real Cajun
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Posted by on December 31, 2010
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  1. I can't remember the last time I had a shoulder any way but BBQ'd and pulled and your right this does bring back memories. While I usually have several in the freezer to BBQ, the local market has Boston butts on sale next week and I'll see if I can get a smaller one to try this on - it looks delicious. Happy New Year Mary.

  2. Funny that I would comment right after Larry because I was going to say the same thing. (Need to find his source on next weeks sale, our butts are $2.19/lb still right now)

    I might give this one a go just to have something a little different.

  3. I had to print out this recipe and will try it soon!

  4. WOW I NEED that cookbook. Since you have changed our menus, I think it would only be appropriate, lol.

  5. I always cook a pork roast on New Years Day, along with my blackeyed peas and hog yowl so I think I will try your recipe this year. It sounds wonderful.

    1. I need to come to your house to eat......goodness!😋

  6. This looks so good Mary- I think I need to go back to the store and buy a pork roast. :)
    Have a Happy New Year!

  7. Besides your New Year's Day menu, what else would you serve with this pork?

  8. Hi Lisa! Rice or mashed potatoes for sure, and a green veggie like green beans, asparagus, or broccoli, or instead of the green veggie, a mixed garden salad. Hope that helps!

  9. Another fantastic recipe, Mary. You can't go wrong with it. I made it to the letter a few weeks ago. Loved it. I improvised a little this time around since I had a few things that needed to get used before they spoiled. I brined my roast for 24hrs (I find pork lately is dry and bland, so I now always use a brine, it makes a huge difference even on a fatty cut like shoulder.) I had some extra dark oven roux in the fridge and some mushrooms which I added to the onions and spices. It produced a dark, rich gravy. Best pork roast I've made! We had seconds and thirds of rice and gravy, not a drop left.

  10. Sounds wonderful - thanks so much for sharing the adaptations! How can you go wrong with all those good ingredients added?! Thanks for coming back to share this.

  11. Finally got around to this one. I made no changes other than cooking for 4 hours because I used farm fresh pork that has great flavor but is just a tad tougher than store-bought. It was absolutely amazing! Best pork roast I've ever made. I served it with mashed potatoes, lettuce salad, sliced tomatoes and a cauliflower/pea salad. It's definitely a keeper.

  12. Thank you Annie! I really appreciate you taking the time to come back to comment - thanks so much!

  13. Making this again today. I am strongly considering ditching my coffee and drinking that incredible gravy instead. ;)

  14. LOL Annie! Well, it is good but I think I'll keep my coffee too. Enjoy & Happy Holidays!!

  15. You can substitute a Boston butte,if you have a good butcher he will remove the bone from it for you,although myself i think cooking it with the bone in adds extra flavor.I'd think you could use boneless pork blade steaks,you should be able to find these at your local grocers or butchers,the big box stores i'm not sure about.

  16. Yes a butt would work, but I bet this would be really good for those blade steaks too for sure - thanks Jim!

  17. Do you think this would do good in a crockpot? I'm looking for new crockpot recipes and this one sounds great.

    1. Sheila, sure would, so long as you have a big enough crockpot! I did recently do a similar CP pork roast - did you happen to see that one?

  18. I used to pork loins. This was amazing! A new favorite for the whole family.


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