Slow Roasted Pork in Onion Gravy
Tender, juicy, and packed with comforting flavor, Slow Roasted Pork in Onion Gravy is the ultimate centerpiece for a cozy family dinner or special gathering. This recipe combines a succulent pork shoulder roast, slow-cooked until fork-tender, with a rich, caramelized onion gravy infused with garlic, fresh thyme, and optional white wine for added depth. The process starts with a golden sear on the pork, followed by hours of oven roasting as it basks in a velvety sauce made from sweet onions and savory stock. Perfect for a make-ahead meal, this dish pairs beautifully with mashed potatoes or crusty bread to soak up every last drop of gravy. Garnished with fresh parsley, this hearty, flavor-packed roast is sure to impress. Keywords: slow roasted pork, onion gravy, pork shoulder recipe, caramelized onions, comfort food, dinner party recipe.
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Recipe Information
Ingredients
- 4 pounds pork shoulder roast
- 4 large yellow onions
- 4 large garlic cloves
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 4 cups chicken or pork stock
- 1 cup white wine (optional)
- 4 sprigs fresh thyme
- 2 leaves bay leaves
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon sugar
- 2 tablespoons parsley (for garnish)
Instructions
Preheat your oven to 300°F (150°C).
Pat the pork shoulder roast dry with paper towels, then season generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
In a large ovenproof skillet or Dutch oven, heat the olive oil over medium-high heat. Sear the pork roast for about 3-4 minutes on each side until nicely browned. Remove the pork and set aside.
Reduce the heat to medium, add the butter to the pan, and melt it. Peel and thinly slice the onions, then add them to the pan along with a pinch of salt and the sugar. Cook the onions for about 15-20 minutes, stirring occasionally, until they are caramelized and golden brown.
Mince the garlic cloves and stir them into the onions. Cook for 1 minute until fragrant.
Sprinkle the flour over the onions and stir well to coat. Cook for 2 minutes to remove the raw flour taste.
Deglaze the pan by pouring in the white wine (if using) and scraping up any browned bits from the bottom. Let it simmer for 2 minutes until the liquid has reduced slightly.
Slowly stir in the stock, making sure to dissolve the flour completely. Add the thyme sprigs and bay leaves, then season with the remaining salt and pepper.
Return the pork roast to the pan, nestling it into the onions and gravy. Cover the skillet or Dutch oven with a lid or heavy-duty foil.
Transfer the pan to the preheated oven and bake for 3 1/2 to 4 hours, basting the pork occasionally with the gravy, until the meat is fork-tender and falls apart easily.
Remove the pan from the oven and discard the thyme sprigs and bay leaves. Transfer the pork to a cutting board and let it rest for 10 minutes before slicing or shredding.
If needed, simmer the onion gravy on the stovetop to reduce and thicken it further to your desired consistency.
Serve the pork with a generous ladle of onion gravy on top, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
934 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.0 g | 88% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 222 mg | 74% | |
| Sodium | 1409 mg | 61% | |
| Total Carbohydrate | 16.2 g | 6% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 5.6 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1050 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
