Konrads Pork Shoulder Gravy Recipes

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ROASTED PORK SHOULDER WITH PAN GRAVY



Roasted Pork Shoulder with Pan Gravy image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 6h25m

Yield 8 to 12 servings

Number Of Ingredients 10

One 6-to-8-pound pork shoulder (boned out, no skin)
Kosher salt and freshly ground black pepper
Paprika, for sprinkling
5 medium carrots, cut in half, then cut in half lengthwise
8 whole red potatoes
2 medium onions, quartered
4 to 6 cloves garlic
1/2 cup all-purpose flour, plus more if necessary
3 cups chicken stock
1/2 cup flat-leaf parsley leaves, finely chopped

Steps:

  • Preheat the oven to 300 degrees F.
  • Sprinkle the pork really well with salt, pepper and paprika. Tie the pork with kitchen twine (or you can purchase it tied from the butcher). Set a roasting rack inside of a roasting pan and place the pork on the rack. Roast for 3 hours, basting periodically.
  • After 3 hours remove the pork from the oven and gently lift the rack off the pan. Scatter the carrots, potatoes, onions and garlic in an even layer and season with salt and pepper. Place the rack and pork back on top of the vegetables and continue to roast until the vegetables are caramelized and the pork is tender and yielding, another 2 to 3 hours.
  • Remove from the oven and allow the pork to rest for 15 minutes while you make the pan gravy.
  • Remove the vegetables to your serving platter and place the pan over the stove-top burner on medium heat. Add the flour and stir to combine with the fat. Gradually stir in the stock, being sure to scrape the bottom of the pan for brown bits. Bring to a simmer so the gravy can fully thicken, and then stir in the parsley. Serve the pork with lots of vegetables and the pan gravy on and around.

ROAST PORK WITH CIDER GRAVY



Roast pork with cider gravy image

Hand and spring of pork is a cheaper cut that becomes irresistibly tender and juicy with slow-cooking - cook for a crowd and serve with a rich gravy

Provided by Caroline Hire - Food writer

Categories     Dinner

Time 5h40m

Number Of Ingredients 13

1 boned and rolled hand and spring of pork , skin scored (about 4kg)
2 tbsp olive oil
sea salt
3 leeks , roughly chopped
2 carrots , roughly chopped
1 turnip , peeled and roughly chopped
2 bay leaves
3 sprigs thyme
1 sprig sage
500ml cider
500ml hot chicken stock
25g butter
25g flour

Steps:

  • Heat the oven to 220C/ 200C fan/ gas 7. Score the skin of the pork and rub with olive oil and sea salt. Put the pork, leeks, carrots, turnip and herbs in large high-sided roasting pan and pour in the cider and stock. Roast for 30 minutes, then take the roasting tray out of the oven and cover tightly with foil. Return to the oven and turn the heat to 150C/ 130C fan/ gas 2.
  • After 4 hours, remove the foil, turn the oven back up again to 220C/ 200C fan/ gas 7 and roast for another 30 minutes.
  • Take the pork out of the oven, remove the meat, cover and set aside to rest. Drain the cooking liquid, pouring off any excess fat. Either serve or discard the cooking vegetables.
  • To make the gravy, melt the butter in a small saucepan and stir in the flour, cook for 2 minutes then whisk in the cooking liquid. Simmer for a few minutes. Serve alongside the meat. Delicious with braised red cabbage and roast potatoes.

Nutrition Facts : Calories 677 calories, Fat 39.3 grams fat, SaturatedFat 13.9 grams saturated fat, Carbohydrate 9.2 grams carbohydrates, Sugar 7 grams sugar, Fiber 3.2 grams fiber, Protein 62.3 grams protein, Sodium 1 milligram of sodium

PORK SHOULDER WITH MUSTARD-MUSHROOM GRAVY



Pork Shoulder with Mustard-Mushroom Gravy image

Categories     Mushroom     Mustard     Pork     Roast     Fall     Bon Appétit

Yield Serves 8

Number Of Ingredients 13

3 tablespoons vegetable oil
4 cups chopped onions
2 cups chopped peeled carrots (about 12 ounces)
1 1/2 teaspoons dried thyme
1 bay leaf
4 1/2 cups (or more) canned low-salt chicken broth
2 cups dry white wine
1 7 1/2-pound picnic pork shoulder roast, trimmed of rind and all but 1/8-inch-thick layer of fat
6 tablespoons (3/4 stick) butter, room temperature
1/2 pound fresh shiitake mushrooms, stemmed, coarsely chopped
6 ounces crimini mushrooms, coarsely chopped
1/4 cup unbleached all purpose flour
3 tablespoons Dijon mustard

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add onions, carrots, thyme and bay leaf. Sauté until tender, about 10 minutes. Add 4 1/2 cups broth and wine. Bring to boil. Reduce heat; cover pot partially. Simmer 40 minutes, stirring occasionally and skimming off fat if necessary. Strain into 4-cup glass measuring cup, pressing on solids; discard solids. Add more broth if necessary to measure 4 cups, or return broth to pot and boil until reduced to 4 cups. (Can be made 1 day ahead. Cool to room temperature. Cover; chill.)
  • Position rack in bottom third of oven and preheat to 325°F. Place roasting rack in shallow roasting pan. Sprinkle pork generously with salt and pepper. Set pork, fat side up, on rack in roasting pan. Roast until thermometer inserted into thickest part of pork registers 180°F, about 3 hours. Transfer to cutting board. Tent with foil. Scrape pan juices into 1-cup glass measuring cup. Spoon off fat. Reserve juices.
  • Melt 2 tablespoons butter in heavy large skillet over medium heat. Add all mushrooms. Cover and cook until tender, stirring often, about 10 minutes.
  • Pour pan juices and 4 cups broth into mushrooms. Bring to simmer. Mix 4 tablespoons butter and flour in small bowl to form paste. Add mustard. Gradually whisk paste into skillet. Cook until gravy thickens slightly, whisking occasionally, about 5 minutes. Serve pork with gravy.

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