ROASTED PORK SHOULDER SERVED WITH GRAVY | BCLIQUOR

Ingredients

• 2 large carrots, scrubbed, cut into 2-in (5 cm) pieces
• 2 stalks celery, scrubbed, cut into 2-in (5 cm) pieces
• 2 medium onions, quartered
• 1 head garlic, top cut off
• 1 cup (250 ml) white wine
• 1 cup (250 ml) mayonnaise
• ½ cup (125 ml) grainy mustard
• 3 tbsp (45 ml) sea salt, divided
• 2 tbsp (30 ml) pepper, divided
• 4 garlic cloves, roughly chopped
• 1 tbsp (15 ml) each, chopped rosemary, sage and thyme
• 1 tbsp (15 ml) honey
• 1 tsp (5 ml) apple cider vinegar
• 5 lbs (2.27 kg) boneless pork shoulder roast (ask butcher to tie it)
• 2 cups (500 ml) chicken stock
• 3 tbsp (45 ml) all-purpose flour
• 3 tbsp (45 ml) water
• 3 tbsp (45 ml) butter