Pork shoulder, also known as pork butt is full of flavor and while pulled pork with barbecue sauce is a staple in the warmer months come fall I’m ready to change up the flavor of this very versatile meat. Pairing it with potatoes, carrots, onions and other root vegetables smothered in gravy makes it completely different yet equally delicious.
2 small pastured pork shoulder/butts or 1 large (4-5 lb total)
1-2 tablespoons bacon grease or lard
6 carrots, cut in half
1 large onion cut into eights
3-4 cloves fresh garlic, chopped
4 Yukon gold potatoes, peeled and quartered
2 tablespoons fresh sage, chopped
sea salt & freshly ground black pepper to taste
2 cups beef stock
2-3 tablespoons non GMO cornstarch
Let your meat sit at room temperature for at least one hour before cooking.
Melt the bacon grease or lard over medium high heat. Sear the pork on all sides.
After browning place the meat in your roasting pan
Surround with the onions, carrots and potatoes. Sprinkle the garlic and sage over the meat and veggies and season with the salt and pepper. Add in the beef broth.
Roast at 300 degrees for approximately 3-4 hours or until fork tender.
Remove the pork to a platter and keep warm. Using a slotted spoon transfer the veggies to a bowl and keep warm while you make the gravy.
Place the pan juices in a cast iron skillet over medium heat. Stir the cornstarch until dissolved in a couple of tablespoons of cold water. When the juices begin a slow boil stir in the cornstarch mixture using a wire whisk. Stir until bubbly and thickened about 1-2 minutes.
Slice the pork (it will cut like butter) and serve with the veggies spooning the gravy over all.