Pork Roast With Carolina Gravy
Pork Roast With Carolina Gravy might be just the main course you are searching for. Watching your figure? This gluten free recipe has 411 calories, 39g of protein, and 20g of fat per serving. This recipe serves 8. 1 person found this recipe to be delicious and satisfying. Head to the store and pick up pepper, kitchen string, butter, and a few other things to make it today. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes roughly 3 hours and 58 minutes.
Instructions
Remove and discard root ends and dark green tops of leeks. Thinly slice leeks; rinse well, and drain.
Tie pork roast with kitchen string, securing at 2-inch intervals. Season with salt and pepper.
Cook bacon in hot oil in an ovenproof Dutch oven or large, deep cast-iron skillet over medium-high heat 3 minutes.
Add leeks, garlic, and onion, and cook, stirring frequently, 15 to 17 minutes or until mixture is golden brown; transfer to a bowl.
Add pork roast, fat side down, to Dutch oven, and cook 2 minutes on all sides or until browned.
Return leek mixture to Dutch oven; top with pork.
Add broth and next 3 ingredients. Reduce heat to medium, and bring to a light boil.
Remove from heat, and cover with heavy-duty aluminum foil.
Bake at 350 for 3 to 3 1/2 hours or until a meat thermometer inserted into thickest portion registers 180 to 18
Remove pork from Dutch oven, cover with foil, and let stand 20 minutes before slicing.
Meanwhile, pour pan juices through a wire mesh strainer into a saucepan to equal 4 cups, discarding solids (add equal parts broth and white wine to pan juices to equal 4 cups, if necessary).
Let stand 5 minutes; skim fat from surface of pan juices.
Bring to a boil over medium-high heat, and cook 20 to 25 minutes or until liquid is reduced to 1 cup and slightly thickened.
Remove from heat, and stir in butter until melted.
Shredded Pork With Carolina Gravy: Prepare recipe as directed through Step
Bake at 350 for 4 to 5 hours or until a meat thermometer inserted into thickest portion registers 19
Remove pork from Dutch oven, cover with foil, and let stand 20 minutes. Shred pork with two forks. Proceed with recipe as directed.