Pork Roast with Mushroom Gravy

From Cook's Country | February/March 2010

Why this recipe works:

For our Pork Roast with Mushroom Gravy, we avoided leaner cuts of meat that weren’t as flavorful. Instead, we opted for the pork shoulder—also known as a Boston butt—which was rich in fat and meaty flavor. For a tender roast, we needed to cook the meat slowly. This way, the fat melted and the… read more

For our Pork Roast with Mushroom Gravy, we avoided leaner cuts of meat that weren’t as flavorful. Instead, we opted for the pork shoulder—also known as a Boston butt—which was rich in fat and meaty flavor. For a tender roast, we needed to cook the meat slowly. This way, the fat melted and the tough connective tissue softened.

To build a hearty gravy, we started with chicken broth, but found it imparted an off-putting poultry flavor. We tamed the chicken taste by replacing half of the broth with water. To maximize the mushroom flavor, we tossed the mushrooms directly into the roasting pan. This not only imbued the broth with deep, woodsy flavor but also allowed the mushrooms to soften and caramelize.

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Serves 6 to 8

Boneless pork shoulder, also known as Boston butt, is often sold wrapped in netting, which should be removed. Don’t use a nonstick roasting pan, as the dark surface may overbrown the outside of the roast. The rubbed roast may be wrapped in plastic and refrigerated overnight at the end of step 1.

Ingredients

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