Roast Pork With Gravy Recipe
Slow roasted pork served with our homemade pork gravy
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pork Roast
Pork Gravy
Method
Pork Roast
- 1
Prepare oven and roast
Preheat the oven to 325°F (160°C). Remove the pork from the refrigerator 30 minutes before roasting to come toward room temperature.
- 2
Make dry rub
In a small bowl combine kosher salt, black pepper, garlic powder, smoked paprika and brown sugar. Rub the pork all over with olive oil, then evenly coat with the dry rub, pressing it into the surface.
- 3
- 4
- 5
Slow roast
Roast in the preheated oven until the internal temperature reaches 195°F (90°C) for fork-tender pulled pork, or 145–160°F (63–71°C) if you prefer sliceable roast (expect different times). For a 3 lb shoulder, roast covered for about 2.5 to 3 hours until fork-tender, checking after 2 hours.
- 6
Crisp the exterior (optional)
If you want a browned crust, remove foil for the last 20–30 minutes of roasting and increase oven temperature to 425°F (220°C) until the exterior is nicely browned. Watch carefully to avoid burning.
- 7
Rest the meat
Transfer the pork to a cutting board and tent loosely with foil. Let it rest 15–20 minutes before slicing or shredding so juices redistribute. Reserve the pan and all juices for gravy.
Pork Gravy
- 8
Collect and strain pan juices
Skim off excess fat from the surface of the roasting pan juices, then pour the remaining juices and solids through a fine-mesh sieve into a measuring cup or bowl, pressing gently on solids to extract flavor. You should have about 1 cup of strained drippings plus solids; set solids aside (can be pulped into gravy if desired). If you have less than 1 cup, top up with stock to 1 cup.
- 9
- 10
Deglaze and build gravy
While whisking, slowly pour in the 2 cups additional stock, then add the strained pan drippings a little at a time. Continue whisking to prevent lumps. Bring the mixture to a gentle simmer; it will thicken over 4–6 minutes.
- 11
Season and finish
Stir in Worcestershire sauce, chopped thyme leaves, freshly ground black pepper and salt to taste. If you reserved solids from the pan and want more body, whisk a small portion back in through a sieve. Simmer gently 2–3 more minutes to meld flavors. If gravy is too thick, whisk in extra stock, 1–2 tablespoons at a time, until desired consistency is reached.
- 12
Strain and serve
For a smooth gravy, pass through a fine mesh sieve into a warmed gravy boat or serving bowl. Taste and adjust seasoning. Serve hot alongside sliced or shredded roast pork.