Description
A tender, juicy, savory roast pork shoulder made with potatoes, onions, and gravy making it the perfect autumn Sunday dinner.Â
Ingredients
- 4 Lb Boneless Pork Shoulder aka Boston Butt
- 3 Medium Sized Red Potatoes, diced
- 1/2 Cup Yellow Onion, Sliced
- 2 Cups Low Sodium Chicken Broth
- 1 Cup Water
- 5 Tbs All Purpose Flour
- 1 Pack McCormick Pork Gravy Mix
- 1 Tbs Unsalted Butter
Marinade Ingredients
- 1/4 Cup Apple Cider Vinegar
- 2 Tbs White Cooking Wine
- 2 Tbs Olive Oil
- 1 Tsp Worcestershire Sauce
- 2 Tsp Pork Bouillon Cube
- 2 Tsp Salt
- 2 Tsp Garlic Powder
- 2 Tsp Onion Powder
- 1 Tsp Italian Seasoning
- 1 Tsp Black Pepper
- 1/2 Tsp Thyme
- 1/2 Tsp Rosemary
Instructions
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Place the roast pork in a roasting or baking pan.
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With a sharp knife, poke several holes in it.
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Make the marinade by combining the seasonings with the wine, vinegar, oil, and Worcestershire sauce. Stir everything together and break up the bouillon cube until everything is nice and smooth.
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Brush the pork with all of the marinade, and set in the refrigerator for 8 to 24 hours.
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Preheat oven to 325 degrees
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Peel the potatoes and dice into medium-sized pieces, then set in bowl, and cover it with cold water.
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Chop the onions up into medium-sized pieces.
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Add broth and water to a mixing bowl and stir in the flour and pork gravy mix until nice and smooth.
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Add the onions and slurry to the roasting pan and chop the butter into small pieces before adding it to the top of the roast pork.
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Cover with a lid or aluminum foil (if you’re using a baking pan) and bake for 4 hours.
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Rinse the potatoes and add them to the roasting pan after 2-1/2 hours of cooking.
