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Prep time: 30 minutes Cook time 3-5 hours
4 – 8 lb pork butt or shoulder (bone-in or boneless)
1 and ½ tsp. freshly ground black pepper
1 and ½ tsp. garlic powder
1 and ½ tsp. kosher salt
2 – 3 cups no or low sodium chicken broth
Let pork roast sit at room temperature for at least 30 minutes. If there is a thick layer of fat, cut it off leaving a thin layer. Preheat oven to 300 degrees.
Mix salt, pepper, and garlic powder in a small bowl, and sprinkle liberally all over the roast. Place the roast in a large roasting pan, fat-side up. You do not need a rack. Add about ½ inch of chicken broth to the bottom of the pan. Place in the oven uncovered.
Roast for about 40 minutes per pound, until an instant-read thermometer reads 180 degrees. If the liquid starts to dry out, add more chicken broth.
Remove from oven and place on a baking sheet to rest for 30 – 45 minutes; no need to cover. While the roast is resting, you have time to prepare gravy (see below) and the rest of your meal.
Preheat oven to 475 degrees. Place the roast back in the oven for 13 – 17 minutes to brown and get a nice crust on it.
Remove and serve immediately.
Enjoy with Iron Hub Petite Sirah.
4 and ½ Tbsp. butter or fat rendered from the roast
4 and ½ Tbsp. all-purpose flour
3 cups of drippings from the pan, fat removed, or unsalted chicken broth
Salt and pepper, and any other seasonings of your choice
Melt the butter or fat in a medium saucepan over low heat.
Whisk in flour.
Whisk in ½ cup drippings until smooth. Continue ½ cup at a time until all the drippings have been incorporated. Then bring to a boil over medium heat. Reduce to low and simmer for 1 minute. Season to taste.
Strain through a fine-mesh sieve. Serve warm.