Smothered Pork Roast Over Rice Recipes

Steps:

• Preheat the oven to 275ºF. Season the pork very generously with salt and pepper, rubbing the seasonings into the fat and flesh of the meat. Set the roast aside for at least 30 minutes or up to 1 hour to bring to room temperature.
• Combine the onions, garlic, thyme, and rosemary in a medium mixing bowl and toss to combine. Heat the vegetable oil in a Dutch oven over medium-high heat. When the oil is very hot, sear the meat on all sides until deeply browned and crusty, 10 to 12 minutes total.
• Transfer the meat to a plate, reduce the heat to medium, and then stir in the butter. When the butter has melted, stir in the flour to make a roux and continue to cook, stirring, until the roux turns a dark peanut butter color, about 10 minutes.
• Add the onion mixture and cook, stirring, until all the ingredients are well coated and the mixture is thick. Whisk in the chicken broth and bring to a simmer, stirring constantly. Return the pork to the Dutch oven, spoon some of the onion mixture over the meat, cover, and roast for about 3 hours, turning and basting the pork every 30 minutes or so, until the meat will break apart when pressed gently with a fork.
• At this point, you can serve the roast right out of the pan, or transfer it to a plate, then simmer the pan drippings, skimming off excess fat, until reduced by about one-third, or until it coats the back of a spoon. Add the lemon juice and taste for seasonings.
• Before serving, sprinkle the roast with some additional salt, to taste. Serve the roast smothered with a generous amount of sauce over hot steamed rice.

Steps:

• Preheat the oven to 275 degrees. Season the pork very generously with salt and pepper, rubbing the seasonings into the fat and flesh of the meat. Set the roast aside for at least 30 minutes or up to 1 hour at room temperature.
• Combine the onions, garlic, thyme and rosemary in a medium mixing bowl and toss to combine. Heat the vegetable oil in a Dutch oven over medium-high heat. When the oil is very hot, sear the meat on all sides until deeply browned and crusty, 10 to 12 minutes.
• Transfer the meat to a plate, reduce the heat to medium, and then stir in the butter. When melted, stir in the flour to make a roux and continue to cook, stirring, until the roux turns a dark peanut butter color, about 10 minutes.
• Add the onion mixture and cook, stirring, until all the ingredients are well coated and the mixture is thick. Whisk in the chicken broth and bring to a simmer, stirring constantly. Return the pork to the Dutch oven, spoon some of the onion mixture over the meat, cover, and roast for about 3 hours, turning and basting the pork every 30 minutes or so, until the meat will break apart when pressed gently with a fork.
• At this point, you can serve the roast right out of the pan, or transfer it to a plate, then simmer the pan drippings, skimming off excess fat, until reduced by about one-third, or until it coats the back of a spoon. Add the lemon juice and taste for seasonings.

Steps:

• 1. Sprinkle the pork shoulder with salt and pepper and allow to sit at room temperature for 30 minutes
• 2. Preheat oven to 275 degrees F. Heat canola oil over medium high heat in the bottom of a cast iron Dutch oven and sear the pork on all sides. Remove and set aside. In the same pot, add the onion, and cook until lightly caramelized. To the onion, add the sliced garlic, a pinch of salt, some freshly cracked black pepper, and the thyme and rosemary; add a splash of the chicken broth to deglaze the pan. Cook and stir another couple of minutes, scraping up any browned bits on the bottom of the pot. Remove the onion and set aside.
• 3. In that same pot, melt the butter over medium heat to start a roux. Stir in the flour a little at a time until fully incorporated. Cook, stirring constantly, until mixture reaches a peanut butter color, about 10 minutes. Slowly stir in the chicken broth until mixture is fully incorporated, thick and bubbly. Add the onions into the roux and stir.
• 4. Add the seared roast to the pot and ladle some of the gravy over the top of the roast. Cover and cook at 275 degrees F for 3 hours, or until meat pulls away easily with a fork, turning the roast about every 30 minutes and basting it with the gravy.
• 5. Serve as is, or remove the roast, skim off the fat, and simmer gravy until reduced and thickened. Can also use a slurry of cornstarch and water to thicken, if desired. Serve the roast smothered with a generous amount of gravy and hot rice.