Smothered Pork Roast Over Rice
Indulge in the comforting flavors of this Smothered Pork Roast Over Rice, a soul-satisfying dish combining tender, slow-cooked pork and rich, savory gravy served over a bed of fluffy white rice. This recipe begins with a perfectly seasoned pork shoulder roast, seared to golden perfection, and gently braised in a velvety blend of beef broth, caramelized onions, garlic, and aromatic herbs. The magic happens in the oven, where the pork becomes irresistibly tender, soaking up the luxurious gravy full of deep, homestyle flavor. Perfect for cozy family dinners or special occasions, this hearty dish is easy to prepare yet impressively flavorful. Serve it with a sprinkle of fresh parsley for a pop of color and extra freshness. Ideal for guests and weeknight comfort alike, this smothered pork roast is the ultimate crowd-pleaser.
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Recipe Information
Ingredients
- 3 pounds pork shoulder roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 3 cups beef broth
- 3 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1 teaspoon fresh thyme
- 1 bay leaf
- 4 cups cooked white rice
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 325°F (165°C).
Season the pork shoulder roast with salt, black pepper, garlic powder, onion powder, and paprika. Rub the seasoning evenly over the roast and set it aside.
In a large oven-safe Dutch oven or heavy pot, heat the olive oil over medium-high heat. Sear the pork roast on all sides until golden brown, about 3-4 minutes per side. Remove the roast and set it aside.
Lower the heat to medium and add the diced onion to the pot. Sauté until the onion is soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute.
Sprinkle the flour over the onions and stir well. Cook for 1-2 minutes to create a roux. Add the butter and stir until melted and combined.
Gradually pour in the beef broth, stirring constantly to ensure there are no lumps. Bring the mixture to a simmer and cook until slightly thickened.
Add the fresh thyme and bay leaf to the pot, then return the seared pork roast to the Dutch oven. Spoon some of the gravy over the top of the roast.
Cover the Dutch oven with a lid and transfer it to the preheated oven. Allow the pork to cook for 2.5 to 3 hours, or until the meat is tender and easily pulled apart with a fork.
While the pork is cooking, prepare the white rice according to package instructions and keep it warm until ready to serve.
Once the roast is done, remove it from the Dutch oven and carefully shred the meat into bite-sized pieces. Discard the bay leaf and adjust the seasoning of the gravy with additional salt and pepper, if needed.
To serve, place a generous scoop of rice on each plate and top with shredded pork. Ladle the rich gravy over the pork and rice. Garnish with chopped parsley, if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.4 g | 70% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 169 mg | 56% | |
| Sodium | 1498 mg | 65% | |
| Total Carbohydrate | 38.7 g | 14% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 1.5 g | ||
| Protein | 46.3 g | 93% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 806 mg | 17% | |
*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.
