Roast Pork With Garlic Onion Gravy

prep time:: 25 min
total time:: 1 hr 15 min.

Makes 8 servings

Cook the roast to 180° to 185° for incredibly tender but sliceable meat, making a pretty holiday presentation. For meat that falls apart cook to about 190°.

ingredients

1 (5-to6-lb.) bone-in pork shoulder roast
10 garlic cloves, halved
Kitchen string
5 tsp. Cajun seasoning
2 Tbsp. vegetable oil
3 medium onions, halved and sliced
3 celery ribs, chopped
1 (14.5-oz.) can low-sodium chicken broth
3 Tbsp. all-purpose flour
5 Tbsp. cold water
Garnishes: red grapes, sliced pears, collard green leaves, persimmons

directions

1
Preheat oven to 325°. Make 20 small deep cuts in roast, and insert garlic pieces. Tie roast with kitchen string, securing at 2-inch intervals. Rub cajun seasoning onto roast.
2
Cook roast in hot oil in a large heacy skillet over high heat 2 minutes on all sides or until browned. Removed from skillet. Reduce heat to medium. Add onions and celery to skillet; cookm stirring frequently, 5 to 8 minutes or until tender. Place onion mixture in a roasting pan; top with roast. Add broth to pan. Cover loosely with heavy-duty aluminum foil.
3
Bake at 325° for 3 1/2 to 4 hours or until a meat thermometer inserted into thickest portion registers 180° to 185°. Removed roast from pan; cover with foil and let stand 20 minutes before slicing.
4
Pour pan drippings through a wire-mesh strainer into a measuring cup to equal 2 cups, adding additional brother or water, if necessary. Discard solids.
5
Whisk together 3 Tbsp. flour and 5 Tbsp. cold water in a medium saucepan. Whisk in pan drippings. Cook, whisking often, over medium-high heat 6 to 7 minutes or until thickened. Serve with pork. Garnish, if desired.