Paul Prudhomme's Roast Pork with Gingersnap Gravy

Experience the bold and unforgettable flavors of Paul Prudhomme's Roast Pork with Gingersnap Gravy, a dish that masterfully balances savory and sweet. This Southern-inspired recipe features a tender, fall-apart bone-in pork shoulder, perfectly seasoned with a custom spice rub and slow-roasted to perfection in a Dutch oven alongside a medley of aromatic vegetables. The real star, however, is the rich and tangy gingersnap gravy, made by simmering crushed gingersnap cookies and apple cider vinegar into the strained cooking juices. Perfect for special gatherings or Sunday dinner, this hearty centerpiece pairs beautifully with mashed potatoes, roasted vegetables, or crusty bread to soak up every drop of the decadent sauce. With its unique blend of flavors and comforting appeal, this roast pork recipe will quickly become a family favorite.

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:240 mins

Total Time:270 mins

Servings: 6

Ingredients

• 4 pounds Bone-in pork shoulder roast
• 2 teaspoons Salt
• 1 teaspoon Ground black pepper
• 1 teaspoon Garlic powder
• 1 teaspoon Paprika
• 1 teaspoon Onion powder
• 2 tablespoons Vegetable oil
• 1 large Yellow onion, chopped
• 2 Carrots, chopped
• 2 Celery stalks, chopped
• 4 Garlic cloves, minced
• 4 cups Chicken stock
• 1 cup Crushed gingersnap cookies
• 2 tablespoons Apple cider vinegar

Directions

Step 1

Preheat your oven to 325°F (163°C).

Step 2

In a small bowl, combine the salt, black pepper, garlic powder, paprika, and onion powder to create a spice rub.

Step 3

Pat the pork roast dry with paper towels, then rub the spice mixture evenly over the entire roast.

Step 4

Heat the vegetable oil in a large oven-safe Dutch oven over medium-high heat. Brown the pork roast on all sides, about 3-4 minutes per side. Remove the roast and set it aside.

Step 5

In the same Dutch oven, add the chopped onion, carrots, celery, and minced garlic. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.

Step 6

Add the chicken stock to the Dutch oven and scrape up any browned bits from the bottom of the pan.

Step 7

Return the pork roast to the Dutch oven and cover with a tight-fitting lid. Transfer the Dutch oven to the preheated oven and roast for 3-3.5 hours, or until the pork is tender and easily pulls apart with a fork.

Step 8

Once the pork is cooked, remove it from the Dutch oven and let it rest on a cutting board, loosely covered with foil.

Step 9

Strain the cooking liquid from the Dutch oven, discarding the solids and reserving the liquid.

Step 10

In a medium saucepan, add the reserved cooking liquid and bring it to a simmer over medium heat.

Step 11

Whisk in the crushed gingersnap cookies and apple cider vinegar. Cook for 5-10 minutes, stirring frequently, until the gravy thickens to your desired consistency.

Step 12

Slice or shred the pork roast as preferred and serve with the gingersnap gravy drizzled on top or on the side.

Nutrition Facts

Serving size	(3996.2g)

Amount per serving	% Daily Value*
Calories	5769.7

Total Fat 396.8g	0%
Saturated Fat 131.5g	0%
Polyunsaturated Fat 16.8g
Cholesterol 1427.8mg	0%
Sodium 7054.6mg	0%
Total Carbohydrate 134.3g	0%
Dietary Fiber 15.8g	0%
Total Sugars 63.8g
Protein 402.3g	0%

Vitamin D 127.0IU	0%
Calcium 556.7mg	0%
Iron 25.3mg	0%
Potassium 6677.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.5%

Protein: 28.1%

Carbs: 9.4%