Smothered Pork Roast

When pork butt went on sale at our grocery, I immediately knew what I would make – this Donald Link roast recipe from his cookbook Real Cajun that I have been eyeing for over a year now.  If any of you want a good cajun cookbook, I definitely recommend this one.  The spicy crawfish fettucine is particularly scrumptious (and fattening).

This pork roast lived up to my expectations.  And I am really more of a beef roast person than pork. The gravy in this roast was the best gravy I’ve ever made – why have I never thought to make a roux for roast gravy?? Duhh.  I was also surprised at how non-cajuny this tasted.  With all the onion, butter, and thyme, it really tasted more like a French dish.  No complaints there.

We ate this over rice and then for leftovers on a toasted baguette with melted swiss cheese and ground mustard, mayo, and hot sauce.  Why do sammiches always get second billing as leftovers?  It’s always my fave.

This roast makes a TON.  I have two containers full in the freezer right now.  So if this snow/sleet/cold storm is as wicked as people are supposing (seriously, Charleston peeps are freaking out and giving me hurricane flashbacks), you know what I will be eating for the next few days.

Smothered Pork Roast – from Donald Link’s Real Cajun

Ingredients:

  • 6-7 lb boneless pork roast (shoulder or butt)
  • salt and pepper
  • 2 large onions, thinly sliced
  • 8 garlic cloves, thinly sliced
  • 3 T. fresh thyme leaves
  • 2 T. vegetable oil
  • 8 T. (1 stick) butter
  • 1/2 cup all-purpose flour
  • 4 cups chicken broth
  • Juice of 1/2 lemon (optional)

Trim fat off pork roast.  Season the pork very generously with salt and pepper, rubbing seasoning in.  Set roast aside for 30 mins – 1 hour at room temp.

Combine onions, garlic, thyme, and rosemary in medium mixing bowl and toss to combine.

Heat vegetable oil in a dutch oven over medium-high heat.   When oil is very hot, sear the meat on all sides until deeply browned and crusty.  Transfer meat to a plate.

Reduce heat to medium and stir butter into dutch oven.  When butter has melted, stir in the flour to make a roux.  Continue cooking, stirring (pretty much constantly) until the roux turns a dark peanut butter color.

Add the onion mixture and cook for a couple of minutes until the mixture is thick.  Add the chicken broth and bring to a simmer.

Add the pork into the dutch oven and spoon some of the onion mixture on top of the meat.  Cover and roast for around 3 hours, turning and basting the pork every 30 minutes.  You know it is done when the meat breaks apart easily when pressed with a fork. Skim fat off the top.  I went ahead and shredded the pork with a fork entirely in the gravy, rather than taking it out and slicing it up.

Serve the meat over rice or on a toasted baguette.

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