Ingredients: |
Ingredients: 1 (6-7 lb) boneless pork roast (shoulder or butt);
Kosher salt;
2 lrg onions, thinly sliced;
8 garlic cloves, thinly sliced;
3 T fresh thyme leaves;
1 T dried rosemary, crumbled;
2 T oil;
8 T butter;
1/2 C flour;
4 C chicken broth;
Juice of 1/2 lemon (optional);
Perfect Steamed Rice (recipe follows)
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Directions: |
Directions:Preheat oven to 275º.
Season the pork very generously with salt & pepper, rubbing the seasoning in the fat and flesh of the meat. Set aside at room temp for 30 min to 1 hr. Combine the onions, garlic, thyme, and rosemary in a medium bowl, toss to combine. Heat the oil in a Dutch oven over medium-high heat. When the oil is very hot, sear the meat on all sides until deeply browned and crusty, 10-12 minutes.
Transfer meat to a plate, reduce heat to medium and stir in the butter. When butter is melted stir in the flour to make a roux and cook, stirring until the roux turns a dark peanut butter color, about 10 minutes.
Add the onion mixture and cook, stirring until all the ingredients are well coated and the mixture is thick . Whisk in the chick broth and bring to a simmer, stirring constantly. Return the pork to the Dutch oven, spoon some of the onion mixture over the meat, cover, and roast for about 3 hrs, turning and basting every 30 minutes or so until the meat breaks apart when pressed gently with a fork.
At this point, you can serve the roast right out of the pan or transfer it to a plate, then simmer the drippings, skimming off the fat, until reduced by 1/3. Add the lemon juice and taste for seasonings. Serve roast smothered with sauce and steamed rice.
Perfect Steamed Rice:
1 C long grain rice
1 1/2 C water
2 bay leaves
pinch of salt
Combine rice, water, bay leaves, and the salt in a medium saucepan and bring to a boil over medium-high heat. Reduce heat to very low, cover with a tight lid and simmer for 15-20 minutes. Remove from heat and keep covered another 5 minutes. Fluff with fork and serve. This rice will be sticky so it absorbs the sauce from the pork. |
This recipe for Smothered Pork Roast over Rice is from