Six-hour Roasted Pork

Six-hour Roasted Pork
Amaze your family and friends with this easy method to prepare a pork roast. The finished roast may be used in a variety of ways.
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Total Time
6 hr
Total Time
6 hr
  1. 3 - 4 lb. pork roast, bone-in shoulder or butt is recommended
  2. Coarse Salt
  3. Medium grind, freshly cracked black pepper
For gravy
  1. 2 c. stock, divided (beef or chicken... your choice)
  2. 2 T. flour
  1. Roasting pan suitable for size and shape of roast. Pan should hold roast securely with fat-side up and be at least 2" deep to minimize spattering while roasting
  2. Aluminum Foil
Prepare the roast
  1. Trim any excess fat from roast, leaving 1/4" - 3/8" fat cap. Tie roast, if necessary, to make a uniform shape with no thin edges. Score fat lightly. Do not go all the way though to the meat. Sprinkle all surfaces (top and bottom) with salt and pepper and rub into the surfaces.
Roast the meat
  1. Preheat oven to 450 degrees. DO NOT place roast in the oven until preheated. Roast for 20 - 30 minutes, until fat is browned and starting to show puffy spots. Turn down oven to 325 degrees. Roast for 1 hour per pound until meltingly tender, basting carefully with pan drippings at regular intervals (about once an hour is usually good). Remove roast from oven and place on cutting board. Anticipate there will be juices that escape, so if you have a board with a well, that would be the best. Tent the roast with foil.
Prepare the gravy
  1. To make pork gravy, skim all but about 2 T. fat from the roasting pan. Leave non-fat pan juices in the roasting pan. Place 1 c. of stock in a covered shaker container with the flour. Shake until no lumps remain. Heat the roaster with the fat and pan juices directly on a stovetop burner, scraping up any browned bits from the bottom. When most of the browned bits are scraped into the pan juices, pour the stock and flour mixture into the pan and stir until thickened, adding additional stock to thin, if necessary. Taste for seasoning and adjust accordingly.
To serve
  1. Untent the meat after 10-15 minutes. Slice across the grain (if you can... it will be very, very tender). Serve with gravy. Great sides might be roasted root vegetables, sauerkraut, or German Egg Dumplings (spatzen - recipe is on this website). Also great for pulled pork and old-fashioned barbequed pork sandwiches.
Grassroots Farm, LLC

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