Pork Roast with Mushroom Gravy
Our slow-roasted pork shoulder is worth the wait-especially if you follow our simple technique to make the world's best mushroom gravy.
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 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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