Sunday, March 18, 2012

Smothered Pork Roast

I am a huge fan of Louisiana Cookin' magazine. It always has great recipes, articles, and photos. Every time I get an issue I want to go to Louisiana.

This slow-cooked roast from the magazine is really great on a cold night.

Makes: 10-12 servings
Prep time: 10 minutes
Cook time: 5-6 hours
Printable Recipe


  • 1 6 lb pork shoulder
  • 2 large white onions, sliced thin
  • 8 garlic cloves, sliced thin
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary, crumbled
  • 2 tablespoons vegetable oil
  • 1 stick butter
  • 1/2 cup all-purpose flour
  • 4 cups chicken broth
  • Cooked rice, for serving

1. Season shoulder with salt and pepper Set shoulder out at room temperature for 30 minutes.

2. In a large bowl, combine the onion, garlic, thyme and rosemary.

3. Heat oil over high heat in a Dutch oven or large pot. Add the shoulder and brown on all sides. Remove shoulder to a plate.

4. Add butter to pot and melt. Add in flour to make a roux, dark peanut in color, cooking about 10 minutes.

5. Add onion mixture and toss to cover well.

6. Add chicken broth. Bring to a simmer.

7. Add shoulder back in. Spoon some of the onion/broth mixture over the top. Cover and simmer for 5-6 hours or until fall-apart tender. Once every hour, turn the shoulder and spoon more of the onion/sauce mixture over the top.

8. Shred pork and serve with sauce over rice.

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