Prep 30m Cook 3h 55m Additional - Ready In 4h 25m
Servings 1 roast Calories 512.8

Savory pork roast, first seared in roasted shallots and garlic, then roasted with veggies until it falls apart. Finish it off by serving it with some cracked pepper gravy. For additional flavor, add sauteed portobello or cremini mushrooms and sauteed chopped scallions.

Recipe 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

Cooking Directions

  1. 1 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.
  2. 2 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.
  3. 3 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.
  4. 4 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 512.8
  • Carbohydrate 35.1 g
  • Cholesterol 106.9 mg
  • Fat 29.2 g
  • Fiber 5.3 g
  • Protein 28.5 g
  • Saturated Fat 12.3 g
  • Sodium 2025.2 mg
  • Sugar 8.5 g

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Reviews

  1. I did change a few things due to not having an injector. I took a tip from a previous reviewer. I melted butter and whisked in creole seasoning. Then I slit holes in the roast and spooned the butter/creole mixture into the slits. I used a cast iron skillet to brown the roast threw the - Read more ...
  2. 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 - Read more ...
  3. 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 - Read more ...
  4. 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.
  5. my mother always told me we "didn't like pork roast".....she apparently had not tried this recipe!
  6. 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!
  7. 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. - Read more ...
  8. 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.
  9. Excellent recipe but if your serving a group that do not prefer spicy dishes ya might think about leaving out the red pepper flakes!!!
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