Boston Pork Roast with Luscious Gravy

The two-day preparation time for this roast is worth the results: A deeply flavored roast and a rich gravy with a silky texture that you’ll want to eat by the spoonful.

pork-roast-gravy2 Boston butt pork roasts, bone in, 3½ to 4 lbs. each
20 cloves of garlic, peeled
Peanut oil and kosher salt
2 tablespoons paprika
1 tablespoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
2 large onions, coarsely chopped
2 ribs celery, cut up
2 tablespoons teriyaki sauce

For the gravy
4 tablespoons butter
6 tablespoons flour
4 cups pork roasting liquid
½ cup heavy cream
Salt and pepper to taste

Equipment:  Large iron skillet
Large Dutch oven
Natural gas cooktop and oven

DAY ONE

Preheat oven to 450 degrees.

Dry the roasts with paper towels. Use a small paring knife to make ten slits in each roast, spacing evenly. Insert a garlic clove into each slit; be sure to push it in so that it stays inside the roast.

Rub each roast all over with peanut oil and sprinkle kosher salt generously on all sides. Heat the iron skillet over high heat until it smokes. One at a time, brown each roast on all sides; remove from the skillet and place in the Dutch oven. Deglaze the skillet with water and pour over the roasts.

Mix together the paprika, garlic powder, oregano, and thyme and sprinkle over the top of the roasts. Add water to the Dutch oven to a depth of one inch; mix in the teriyaki sauce and place the onion and celery pieces around the roasts. Cover the pot and place in the oven. Bake for 45 minutes.

Reduce the oven temperature to 350 degrees and bake for three hours. Halfway through baking add water to maintain the one-inch depth.

Remove from the oven and let cool for an hour or so, covered. Remove the roasts to a platter, cool to room temperature, cover with plastic wrap, and refrigerate.

With a silicon spatula, scrape the brown cooking deposits on the side of the Dutch oven into the roasting liquid. Strain the liquid into a large bowl, discard the vegetables, cover the bowl, and refrigerate.

DAY TWO

Scrape the congealed fat from the top of the chilled roasting liquid and discard. Heat the liquid to lukewarm.

Slice as much of the pork roast as you wish to serve into thick slices, working around the bone. Place in a casserole dish, sprinkle with a little of the reserved roasting liquid, cover, and heat in a 325-degree oven for 30 minutes or until hot.

In a large saucepan melt the butter over medium heat, whisk in the flour, and cook the roux until a light golden color, whisking continuously. Whisk in the roasting liquid a cup at a time, heating to a simmer between each addition. If you are a little short of 4 cups of liquid, add beef broth to make up the difference. When the gravy has thickened, taste and add salt and pepper to your taste. Whisk in the heavy cream and bring to a simmer.

Serve the gravy over the slices of pork roast and potatoes (boiled or mashed)–veggies optional!

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