Konrads Pork Shoulder Gravy Recipes

PORK SHOULDER WITH MUSTARD-MUSHROOM GRAVY

Pork Shoulder with Mustard-Mushroom Gravy image

Categories Mushroom Mustard Pork Roast Fall Bon Appétit

Yield Serves 8

Number Of Ingredients 13

Ingredients

3 tablespoons vegetable oil
4 cups chopped onions
2 cups chopped peeled carrots (about 12 ounces)
1 1/2 teaspoons dried thyme
1 bay leaf
4 1/2 cups (or more) canned low-salt chicken broth
2 cups dry white wine
1 7 1/2-pound picnic pork shoulder roast, trimmed of rind and all but 1/8-inch-thick layer of fat
6 tablespoons (3/4 stick) butter, room temperature
1/2 pound fresh shiitake mushrooms, stemmed, coarsely chopped
6 ounces crimini mushrooms, coarsely chopped
1/4 cup unbleached all purpose flour
3 tablespoons Dijon mustard

Steps:

Heat oil in heavy large pot over medium-high heat. Add onions, carrots, thyme and bay leaf. Sauté until tender, about 10 minutes. Add 4 1/2 cups broth and wine. Bring to boil. Reduce heat; cover pot partially. Simmer 40 minutes, stirring occasionally and skimming off fat if necessary. Strain into 4-cup glass measuring cup, pressing on solids; discard solids. Add more broth if necessary to measure 4 cups, or return broth to pot and boil until reduced to 4 cups. (Can be made 1 day ahead. Cool to room temperature. Cover; chill.)
Position rack in bottom third of oven and preheat to 325°F. Place roasting rack in shallow roasting pan. Sprinkle pork generously with salt and pepper. Set pork, fat side up, on rack in roasting pan. Roast until thermometer inserted into thickest part of pork registers 180°F, about 3 hours. Transfer to cutting board. Tent with foil. Scrape pan juices into 1-cup glass measuring cup. Spoon off fat. Reserve juices.
Melt 2 tablespoons butter in heavy large skillet over medium heat. Add all mushrooms. Cover and cook until tender, stirring often, about 10 minutes.
Pour pan juices and 4 cups broth into mushrooms. Bring to simmer. Mix 4 tablespoons butter and flour in small bowl to form paste. Add mustard. Gradually whisk paste into skillet. Cook until gravy thickens slightly, whisking occasionally, about 5 minutes. Serve pork with gravy.

COUNTRY-STYLE PORK LOIN WITH GRAVY

Country-Style Pork Loin with Gravy image

This slow cooker recipe is a perfect end to the day. Serve mashed potatoes as a comforting side and the meal is complete!-Corina Flansberg, Carson City, Nevada

Provided by Taste of Home

Categories Dinner

Time 5h20m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

1 boneless whole pork loin roast (3 pounds)
1/2 cup all-purpose flour
1 teaspoon onion powder
1 teaspoon ground mustard
2 tablespoons canola oil
2 cups reduced-sodium chicken broth
1/4 cup cornstarch
1/4 cup cold water
Hot mashed potatoes, optional

Steps:

Cut pork roast in half. In a large resealable plastic bag, combine the flour, onion powder and mustard. Add pork, one portion at a time, and shake to coat. , In a large skillet, brown pork in oil over medium-high heat on all sides. Transfer to a 5-qt. slow cooker. Pour broth over pork. Cover and cook on low for 5-6 hours or until tender. Remove pork and keep warm. , For gravy, strain cooking juices and skim fat; pour 2-1/2 cups cooking juices into a large saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice pork; serve with gravy and mashed potatoes if desired.

Nutrition Facts :

CANADIAN PORK ROAST WITH GRAVY

Canadian Pork Roast with Gravy image

My son wanted a recipe he could make in the slow cooker while he took his new girlfriend out for a bike ride on their second date. This is the meal I came up with for him. -Marilyn McCrory, Creston, British Columbia

Provided by Taste of Home

Categories Dinner

Time 5h20m

Yield 10 servings.

Number Of Ingredients 7

Ingredients

1 boneless pork loin roast (3 pounds)
1/3 cup maple syrup
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1 garlic clove, minced
2 tablespoons cornstarch
1/4 cup cold water

Steps:

Cut roast in half. Transfer to a 5-qt. slow cooker. Combine the syrup, lemon juice, mustard and garlic; pour over pork. Cover and cook on low for 5-6 hours or until meat is tender., Remove meat to a serving platter; keep warm. Strain cooking juices; transfer 1 cup to a small saucepan. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy.

Nutrition Facts : Calories 205 calories, Fat 6g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 76mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 26g protein. Diabetic Exchanges

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