Roasted Pork Recipe

Prepare

Remove the pork from the refrigerator 45 minutes before roasting to come toward room temperature. Preheat the oven to 325°F (160°C). Pat the pork dry with paper towels.

Season

In a small bowl combine kosher salt, black pepper, garlic powder, onion powder and paprika. Rub the pork all over with olive oil, then massage the spice mixture into the meat, making sure to cover all surfaces and any crevices.

Sear

Place a large ovenproof roasting pan or Dutch oven over medium-high heat and add 1 tablespoon olive oil if needed. When hot, sear the pork on all sides until deeply browned (3–5 minutes per side). Transfer seared pork to a plate.

Arrange aromatics

Reduce heat to medium. Add the quartered onions, carrots, celery and smashed garlic cloves to the roasting pan and cook until vegetables begin to brown, about 5 minutes. Spread vegetables in an even layer to form a bed for the pork.

Deglaze and add liquid

Pour the white wine (if using) into the pan to deglaze, scraping up brown bits from the bottom. Let the wine reduce by half (1–2 minutes). Add chicken stock, bay leaves and thyme sprigs and stir to combine.

Roast

Nestle the seared pork onto the bed of aromatics, fat side up. Add a meat thermometer probe into the thickest part of the roast, avoiding bone. Cover the pan with a lid or tightly with foil. Roast in the preheated oven until the internal temperature reaches 195°F for pull-apart texture or 145–160°F for sliceable roast (approx. 3 to 4 hours for a 5-lb shoulder; check at 2.5 hours). Baste once or twice with pan juices during roasting.

Rest

When roast reaches desired doneness, transfer the pork to a cutting board and tent loosely with foil. Let rest 20–30 minutes before slicing or pulling; reserve pan juices and vegetables for the gravy.

Skim and separate

While the pork rests, pour the pan drippings and vegetables through a fine-mesh strainer into a large measuring cup or fat separator. Use a spoon or fat separator to remove excess fat so you have about 1 cup of flavorful drippings (if you have more, reserve).

Make roux

In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook, whisking constantly, until the mixture is golden and smells toasty, about 2–3 minutes.

Finish gravy

Gradually whisk in the reserved pan drippings and the additional 3 cups of chicken stock until smooth and no lumps remain. Bring to a simmer and cook until thickened to desired consistency, about 5–8 minutes. Stir in Worcestershire sauce. Taste and adjust seasoning with salt and freshly ground black pepper as needed. If gravy is too thin, simmer a few minutes longer; if too thick, whisk in a splash more stock.

Strain and keep warm

For a silky gravy, strain again through a fine-mesh sieve into a warm serving bowl or gravy boat. Keep warm until serving.

Carve the roast into slices or pull into chunks as desired. Arrange on a warmed platter, spoon gravy over the pork or serve the gravy on the side. Sprinkle chopped parsley over the meat and offer lemon wedges for brightness.