Whole30 Roast Pork with Gravy
Elevate your dinner game with this flavorful and wholesome Whole30 Roast Pork with Gravy recipe! Made with a perfectly seasoned 4-pound boneless pork shoulder, this dish is slow-roasted alongside a medley of carrots, celery, and onion for maximum flavor and tenderness. Infused with fragrant spices like garlic powder, onion powder, and thyme, this roast is seared to golden perfection before being oven-braised in savory chicken broth. The dish is topped off with a silky, Whole30-compliant gravy made from the pan drippings and thickened naturally with arrowroot powder. Perfect for Sunday dinners or meal prepping, this hearty, paleo-friendly recipe serves up irresistible comfort with every bite. Pair it with your favorite veggie side for an unforgettable family meal!
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Recipe Information
Ingredients
- 4 pounds boneless pork shoulder
- 2 tablespoons olive oil
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 2 cups carrots, roughly chopped
- 1 cup celery stalks, roughly chopped
- 1 yellow onion, roughly chopped
- 2 cups chicken broth
- 2 tablespoons arrowroot powder
- 2 tablespoons cold water
Instructions
Preheat your oven to 325°F (165°C).
Pat the pork shoulder dry with paper towels. In a small bowl, mix together the sea salt, pepper, garlic powder, onion powder, and dried thyme. Rub the spice mixture all over the pork shoulder.
In a large, oven-proof roasting pan or Dutch oven, heat the olive oil over medium-high heat. Sear the pork shoulder on all sides until browned, about 3-4 minutes per side. Remove the pork and set aside.
Reduce the heat to medium and add the carrots, celery, and onion to the pan. Sauté the vegetables until they begin to soften, about 5 minutes.
Place the pork shoulder back into the pan, nestling it among the vegetables. Pour the chicken broth into the pan.
Cover the roasting pan with a lid or tightly with aluminum foil and transfer it to the preheated oven. Roast for 2.5 to 3 hours, or until the pork is tender and can easily be shredded with a fork.
Remove the pan from the oven and transfer the pork to a cutting board. Let it rest for at least 10 minutes before slicing or shredding.
To make the gravy, strain the vegetables from the pan drippings, reserving the liquid. If your roasting pan is stove-safe, place it on the stove over medium heat. If not, transfer the liquid to a saucepan.
In a small bowl, mix the arrowroot powder with cold water to create a slurry. Slowly whisk the slurry into the pan drippings, stirring continuously until the gravy thickens, about 3-5 minutes.
Serve the sliced or shredded pork with the gravy drizzled on top.
Nutrition Facts
Calories |
841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.0 g | 74% | |
| Saturated Fat | 18.5 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 249 mg | 83% | |
| Sodium | 1109 mg | 48% | |
| Total Carbohydrate | 11.5 g | 4% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 4.0 g | ||
| Protein | 70.0 g | 140% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 107 mg | 8% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1342 mg | 29% | |
*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.
