Crispy Pork Roast with Apple Onion Gravy

Prep Time: 15 minutes

Cook Time: 2 hours

Total Time: 2 hours 15 minutes

Yield: 8 servings

Supplies:

• 4-5 lb pork shoulder or butt, rind on, room temp
• olive oil
• salt
• 2 tsp garlic powder
• 2 Tbsp butter
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp dried rosemary
• 1 Tbsp all-purpose flour
• 1/2 tsp salt
• 1/2 tsp poultry seasoning
• 1/2 tsp pepper
• 2 Tbsp cornstarch
• 2 cups chicken stock
• 2 ounces cream cheese, softened
• 1 cup unsweetened apple sauce

Steps:

1. Preheat oven to 460 F. Let pork come to room temperature. Pat dry with paper towels so there is no moisture. Place in a roasting pan.

 
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2. Use a sharp knife to score the pork rind at 1-inch intervals. Pat the skin dry once more with paper towels.

 
3. Rub garlic powder all over the pork. Drizzle in olive oil, then sprinkle liberally with salt. Make sure to get everything between the scored lines on the rind, as well. Place in oven and cook at 460 F for 45 minutes, until top is golden.

 
4. Reduce oven heat to 350 F. It should could for at least another 1 1/2 hours. While pork continues to cook, start gravy. Place butter in a saucepan over medium heat. Add onions and cook for a few minutes until softened.

 
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5. Add garlic and rosemary. Stir and cook for a couple minutes.

 
6. Stir in flour and allow to brown for a minute.

 
7. Whisk cornstarch and chicken stock until smooth. Stir into onion mixture.

 
8. Bring to a boil. Cook, stirring constantly, for 2 minutes until thickened.

 
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9. Stir in cream cheese and applesauce. If you want this gravy silky smooth, puree it in a blende or with an emersion blender. I left mine as is.

 
10. After the one hour mark of the roast at 350F, add any veggies you might want around the roast or in a pan next to the roast. Just chop them into bite-sized pieces and coat in some seasonings first. Continue cooking the roast and veggies for another 30 minutes.

 
11. To check if the pork is cooked, pierce the thickest part of the meat with a knife. The meat is cooked when the juices run clear (no blood). You can also use a thermometer to check - it should read at 160 F.

 
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