Savory pork roast is cooked till it breaks apart by first being sauteed in roasted shallots and garlic. Serve it with some cracked pepper gravy to complete it. Add sauteed chopped scallions and sauteed portobello or cremini mushrooms for flavor.
| Prep Time: | 30 mins |
| Cook Time: | 3 hrs 55 mins |
| Total Time: | 4 hrs 25 mins |
| Servings: | 7 |
| Yield: | 1 roast |
Ingredients
- ¼ cup garlic powder
- ¼ cup onion powder
- 1 tablespoon crushed red pepper flakes
- 1 tablespoon freshly cracked black pepper
- 1 (3 1/2) pound pork shoulder roast
- ½ cup Creole-style butter injectable marinade (such as Tony Chachere’s Roasted Garlic & Herb Marinade®)
- ¼ cup butter
- 2 large shallots, chopped
- 2 cloves elephant garlic, chopped
- 1 cup water
- 3 sweet onions (such as Vidalia®), peeled and quartered
- 7 red potatoes
- 10 large baby carrots
- 4 stalks celery, cut into 4 pieces
- 1 tablespoon freshly cracked black pepper
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 2 cups water
- 6 tablespoons dry brown gravy mix
Instructions
- Preheat oven to 350 degrees F (175 degrees C). In a mortar, smash together 1/4 cup of garlic powder, 1/4 cup of onion powder, the crushed red pepper flakes, and 1 tablespoon of cracked black pepper until the mixture forms a fine powder. Place the spice mix into a large shallow bowl.
- Inject the pork roast all over with the Creole marinade; blot moisture from the outside of the roast. Rub the spice mix all over the pork roast to thoroughly coat. Melt the butter in a large skillet over medium heat, then cook and stir the shallots and elephant garlic until the garlic becomes lightly golden brown. Sear the coated pork roast in the hot butter on all sides until the spice coating is golden brown, 1 to 2 minutes per side. Place the roast into a roasting pan or Dutch oven with the fat side up; scrape up the butter, cooked shallots and garlic, and sprinkle around the roast. Arrange the sweet onions, red potatoes, carrots, and celery pieces around the roast. Mix 1 cup of water with the remaining spice rub, and pour evenly over roast.
- Cover the roasting pan with a lid, and cook in the preheated oven until the meat is very tender, 3 3/4 to 4 hours.
- Remove the roast and set aside on a serving platter; surround the meat with the cooked vegetables. Whisk 1 tablespoon of cracked black pepper, 2 tablespoons of garlic powder, 1 tablespoon of onion powder, and the brown gravy mix together with 2 cups of water in a bowl, and whisk the mixture into the liquid left in the roasting pan. Place the pan over medium heat, and cook, whisking constantly, until the gravy has come to a boil and has thickened, about 5 minutes. Serve alongside the roast and vegetables.
Nutrition Facts
| Calories | 513 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 107 mg |
| Dietary Fiber | 5 g |
| Protein | 29 g |
| Saturated Fat | 12 g |
| Sodium | 2025 mg |
| Sugars | 9 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
This was delicious. I didn’t use the butter or sear the meat but I put it in the slowcooker for 6 hours
I used chicken broth instead of water
Delicious! Just be aware that this is very spice so if you are serving to someone with a distaste for hot just tone it down a bit. This will definitely be a standard for pork roast in this house.
This was really great. The pork was tender and moist. Added to my go to recipes.
I made no changes to the recipe. Smelled wonderful but was too spicy for everyone but myself. Will try again with some adjustments. The pork was very tender and had a wonderful flavor.
Since my family doesn’t like spicey creole flavors, I skipped the creole butter injection of the roast but I made no other changes at all to this recipe…it sounded perfect for our taste buds! The aroma while roasting was superb so I knew this was going to be a very well received delicious meal. I paired it with cornbread and sauteed/stewed apples. I will be making this fantastic recipe again and I highly recommend others to serve this yumminess!
I have made this twice now and both times my family and friends raved about it. It is delicious. The only change I made was to cooking time. In my dutch oven with both a 3 1/2 and 4 1/2 lb roast the cooking time was only 2 1/2 hours and the meat was perfectly done.
First of all my husband LOVED this!!!!! He never loves anything usually his comments are this is pretty good etc. that means he likes it. His comment on this was Oh My God this is DELICIOUS!!! I really only did 2 things different, neither of them really changed the recipe. First I browned and cooked it in a dutch oven, 1 less pan to wash. And I didn’t add the potatoes, I made mashed instead so we could cover them in the gravy. My husband is already asking for it again!
Great recipe that’s easy to prepare, just takes a little while. I found a Creole injection recipe that worked well and made the meat so very tender and juicy. When I make it again, I may substitute the red pepper with chipotle for a sweeter, smokey flavor.
This was fabulous! All 6 members of my family loved it, even the extremely picky 8 year old. This will be a regular with us!
This is so tender and flavorful! I’m not sure what the other reviews did wrong but with all the spices and the creole injectable, this is amazing! The gravy is super yummy too!
It’s really not fair for me rate this recipe as I had to make several changes due what I had on hand. I am giving 5 stars because by following the technique and overall spice/herb structure I ended up with the best “Grandma food” I’ve ever had and I am rarely satisfied with anything I make. I always want it too perfect. Thank you for the inspiration, I don’t think I’ll go back to beef pot roast again! I love heat and was very happy to experience a kick outside of my norm (mexican, thai, etc).
EXCELLENT!! Didn’t make it exactly, left out the red pepper flakes and didn’t use the injectable marinade, but it was very tender and the veggies soaked up all the juice and were very peppery, flavorful and well-cooked. I would definitely recommend this recipe. It only took me 15 minutes to prep, cooked for 3 1/4 hours (I had a 2.5 lb roast) and it was just fabulous! 5 stars!
Fallin’ apart, not so much. Flavor, not so much. I had high hopes for this one. Bf only ate a couple bites of his. I had to slather my meat in ketchup. Sorry, but i will not make this again.
my mother always told me we “didn’t like pork roast”…..she apparently had not tried this recipe !
I made this on a snowy sunday afternoon- what an amazing recipe! used mashed potatoes instead- the spices complemented tbe pork which fell apart when sliced- will make this again!
I can’t say this very often about my cooking but it was Amazing! Even my boyfriend loved it and he’s a little leary of my cooking:) I will definately make it again. I didn’t have any marinade so I melted butter and mixed it with a garlic and herb spice mix that I had already. Then I poured some into the holes that I stabbed into the meat. Also, when there’s only about a 30 or 40 minutes of cooking time left (w/ a 1.5 lb roast)I start to slice the meat almost all the way through as if I were serving it. It was sitting in 1.5 inches of liquid, including the veggies so I spooned some of that on top after I sliced it. I think slicing the meat helped it cook a littler faster because pork always seems to take forever to cook for some reason.Easy and hopefully healthy but not sure how healthy my home made marinade was. I didn’t even use the suggested gravy either, it was already moist and tasty enough.
A couple precautions …. (1) make sure the pan in which you cook the shallots will hold the roast 🙂 and (2) while I consider myself a more than competent cook, this took considerably more than 30 of prep time. Other than that, my cajun family loved it.
Excellent recipe, but if your serving a group that do not prefer spicy dishes, ya might think about leaving out the red pepper flakes!!!