Piper's Pork Roast Recipe

Prep and Season

Preheat oven to 300°F (150°C). Pat the pork roast dry with paper towels. In a small bowl mix kosher salt, black pepper, brown sugar, smoked paprika, and garlic powder. Rub olive oil over the roast, then evenly massage the dry rub all over the pork. Tuck the thyme and rosemary sprigs around the roast and into any crevices.

Sear

Heat a large ovenproof Dutch oven or heavy roasting pan over medium-high heat. When hot, add 1 tablespoon olive oil (reserve the other if needed). Sear the roast on all sides until deeply browned, about 3–4 minutes per side. Remove roast and set aside. Reduce heat to medium.

Aromatics

Add the quartered onion, carrots, and celery to the pot; sauté 4–5 minutes until lightly browned and aromatic. Pour in the white wine or apple cider to deglaze the pan, scraping up browned bits with a wooden spoon.

Roast Low and Slow

Return the roast to the pot on top of the vegetables. Pour chicken stock around (not over) the roast so the vegetables are partially submerged — about 1–1.5 cups total. Cover with a tight-fitting lid. Transfer to the preheated oven and roast for 3 to 3.5 hours, or until the internal temperature reaches 195–205°F (90–96°C) for fork-tender pulled pork, or 145–160°F (63–71°C) if you prefer sliceable roast (increase time for very tender). Every hour check the liquid level and add up to 1/2 cup hot stock or water if the pan becomes nearly dry.

Rest

Remove the roast to a cutting board and tent loosely with foil. Let rest 15–20 minutes while preparing mashed potatoes and gravy. Strain and reserve pan drippings and vegetables separately. Skim off excess fat from the reserved drippings if desired; reserve about 1 cup drippings for the gravy.

While the pork roasts in the oven (or during the last 45 minutes), place the peeled and cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 15–20 minutes.

Drain the potatoes well and return to the hot pot to evaporate remaining moisture for 1 minute. Meanwhile warm the milk and butter together in a small saucepan or microwave until butter melts and mixture is hot but not boiling.

Mash the potatoes with a potato masher or ricer until smooth. Gradually stir in the warm milk-butter mixture until you reach desired creaminess. Season with remaining 1 tsp salt and 1/2 tsp black pepper. Keep warm until serving.

In a medium saucepan, heat the duck fat over medium heat. Add the minced shallot and sauté until softened and translucent, about 2–3 minutes.

Whisk in the all-purpose flour to form a roux and cook, stirring constantly, for 1–2 minutes until the raw flour smell cooks out and the roux turns a light golden color.

Slowly whisk in the reserved pan drippings, followed by the chicken and beef stocks, whisking to remove lumps. Bring to a gentle simmer and cook 5–8 minutes until the gravy thickens to coat the back of a spoon.

Stir in the soy sauce, Dijon mustard, chopped thyme, salt, and pepper. Taste and adjust seasoning as needed. If the gravy is too thin, simmer a few minutes longer; if too thick, whisk in up to 1/4 cup additional stock or water. Keep warm until serving.

Slice or shred the rested pork as desired. Spoon a generous portion of mashed potatoes onto each plate, top with slices or pulled pork, and ladle duck gravy over the meat and potatoes.

Garnish with chopped parsley and optional lemon zest to brighten flavors. Serve immediately.