Pork Roast with Mushroom Gravy

Name: Pork Roast with Mushroom Gravy
Total time: 420 min
Ingredients: 1 (4- to 5-pound) boneless pork shoulder roast, fat trimmed to 1/8 inch thick (see note); 1 1/2 teaspoons dried thyme; 1 1/2 teaspoons dried sage; 2 teaspoons salt; 1 teaspoon pepper; 1 onion, peeled and halved; 20 ounces cremini or white mushrooms, quartered; 1 cup low-sodium chicken broth; Water; 1 bay leaf; 2 tablespoons all-purpose flour

www.americastestkitchen.com

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

Keywords

Main Courses
Pork

View full recipe on www.americastestkitchen.com

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Cooking tools:

Roasting pan
Fat separator
Fine-mesh sieve
Butcher's twine
Skewer
Oven
Stove
Cutting board
Chef's knife
Saucepan
Whisk
Measuring cup
Measuring spoon
Spoon
Paper towel
Aluminum foil

Ingredients

1 (4- to 5-pound) boneless pork shoulder roast, fat trimmed to 1/8 inch thick (see note)
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried sage
2 teaspoons salt
1 teaspoon pepper
1 onion, peeled and halved
20 ounces cremini or white mushrooms, quartered
1 cup low-sodium chicken broth
Water
1 bay leaf
2 tablespoons all-purpose flour