Description
Tender, juicy, savory roast pork shoulder made with potatoes, onions, and gravy making it the perfect autumn Sunday dinner.
Ingredients
- 4 Lb Boneless Pork Shoulder aka Boston Butt
- 3 Medium Sized Red Potatoes, diced
- 1/2 Cup Yellow Onion, Sliced
- 3 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
- Place the roast pork in a roasting or baking pan.
- With a sharp knife, poke several holes into the roast.
- Marinade: Add the seasonings, wine, vinegar, oil, and Worcestershire sauce to a small mixing bowl.
- Stir everything together and break up the bouillon cube until everything is nice and smooth.
- Brush the pork with all of the marinade, and refrigerate for 8 to 24 hours.
- Preheat oven to 325F.
- Peel the potatoes and dice into medium-sized pieces.
- Place the potatoes in a bowl, and cover them with cold water.
- Chop the onions into medium-sized pieces.
- Add the broth and water to a mixing bowl.
- Stir in the flour and pork gravy mix until smooth.
- Add the onions and slurry to the roasting pan.
- Chop the butter into small pieces and place over the roast pork.
- Cover with a lid or aluminum foil (if you’re using a baking pan) and bake for 4 hours.
- Rinse the potatoes and add them to the roasting pan after 2-1/2 hours of cooking.
