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pork shoulder roast garlic fresh rosemary rosemary thyme ground thyme paprika salt black pepper ground mustard white wine unsalted butter flour honey
Viewed: 45 - Published at: 4 years agoIngredients
- 6 pounds boneless pork shoulder roast
- 10 cloves garlic peeled and slivered into fourths
- 1 tablespoon fresh rosemary
- 1 teaspoon dried rosemary
- 1 tablespoon fresh thyme
- 1 teaspoon ground thyme
- 1 1/2 teaspoons smoked paprika
- 2 teaspoons fine sea salt
- 1 teaspoon black pepper freshly ground
- 1/2 cup ground mustard stone-
- 5 cups white wine divided, such as Chardonnay or Pino Grigio
- 1/4 cup unsalted butter
- 1/4 cup flour
- 1 tablespoon honey
Method
- Pat-dry the pork shoulder well with paper towels. Place it in a large roasting pan with high sides. With a sharp paring knife, cut 40 (1-inch deep) incisions all over the pork. Insert a garlic sliver into each one (use your finger to make the holes large and deep enough to insert the garlic).
- In a medium bowl, combine the rosemary, thyme, paprika, salt, pepper, and mustard; stir to form a thick paste. Coat the top and sides of the shoulder with this paste. Tent aluminum foil over the pork, making sure not to let the foil touch the meat; set aside at room temperature for 30 minutes (or make ahead and keep refrigerated up to 12 hours; bring back to room temperature for 30 minutes before roasting).
- Preheat the oven to 425°F.Pour 3 cups of wine around the pork and cover again with the tented foil. Roast for 1 hour. Uncover and add 2 more cups of wine; cover again and continue roasting for 1 hour or until the internal temperature reaches 170°F. Remove roast from the oven and let it stand for 20 minutes; transfer roast to a large cutting board.
- While it rests, strain the juices through a sieve, pressing the solids against the sieve to remove all of the juices; then, discard the solids. Let the juices sit for five minutes; then remove the layer of fat that rises to the top and discard. Keep the juices warm (you will have about 2 to 2 1/2 cups; if you don't have enough, you can thin it out with a bit of broth or water. If not making gravy, discard the juices).
- To make the gravy: In a medium pot set over medium heat, melt the butter; add the flour and stir together well. Continue cooking and stirring it for 2-3 minutes or until it is a lightly golden color. Add 2 cups of the warm juices at once, and stir vigorously. Bring the gravy to a simmer over medium heat, while stirring constantly, until it thickens, about 3 minutes. Remove gravy from the heat; stir in the honey, and season with salt and pepper, to taste. Keep the gravy warm over very low heat.
- Slice the pork thinly and transfer it to a serving platter; serve with gravy on the side.
