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Dan's Fallin' Apart Pork Pot Roast with Cracked Pepper Gravy
Dan's Fallin' Apart Pork Pot Roast with Cracked Pepper Gravy
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Prep Time:
30 minutes
Cook Time:
235 minutes
Total Time:
265 minutes
Peppery spice-crusted pork roast slow-cooked with garlic, shallots, potatoes, carrots, sweet onions until tender. Drizzle with cracked black pepper gravy.
Ingredients:
  • 0.25 cup garlic powder
  • 0.25 cup onion powder
  • 1 tablespoon crushed red pepper flakes
  • 1 tablespoon freshly cracked black pepper
  • 1 (3 1/2) pound pork shoulder roast
  • 0.5 cup Creole-style butter injectable marinade (such as Tony Chachere's Roasted Garlic & Herb Marinade®)
  • 0.25 cup butter
  • 2 large shallots, chopped
  • 2 cloves elephant garlic, chopped
  • 1 cup water
  • 3 sweet onions (such as Vidalia®), peeled and quartered
  • 7 red potatoes
  • 10 large baby carrots
  • 4 stalks celery, cut into 4 pieces
  • 2 tablespoons garlic powder
  • 1 tablespoon onion powder
  • 2 cups water
  • 6 tablespoons dry brown gravy mix
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C). Combine 1/4 cup of garlic powder, 1/4 cup of onion powder, crushed red pepper flakes, and 1 tablespoon of cracked black pepper in a mortar and grind into a fine powder. Transfer the spice mix to a large shallow bowl.
  • Pierce the pork roast all over with the Creole marinade and pat dry. Coat the roast with the spice mix. Sauté shallots and elephant garlic in butter until golden brown. Brown the pork roast on all sides in the skillet. Transfer the roast fat side up into a roasting pan. Add cooked shallots and garlic around the roast. Place onions, potatoes, carrots, and celery around the roast. Combine water with remaining spice rub and pour over the roast evenly.
  • Cover the roasting pan with a lid and roast in the preheated oven until the meat is meltingly tender, for about 3 3/4 to 4 hours.
  • After removing the roast, place it on a serving platter and arrange the cooked vegetables around it. Combine 1 tablespoon cracked black pepper, 2 tablespoons garlic powder, 1 tablespoon onion powder, and brown gravy mix in a bowl with 2 cups of water. Pour this mixture into the liquid in the roasting pan. Cook over medium heat, whisking constantly, until the gravy boils and thickens for about 5 minutes. Serve with the roast and vegetables.

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