Slow Roasted Pork in Onion Gravy

Tender, juicy, and packed with comforting flavor, Slow Roasted Pork in Onion Gravy is the ultimate centerpiece for a cozy family dinner or special gathering. This recipe combines a succulent pork shoulder roast, slow-cooked until fork-tender, with a rich, caramelized onion gravy infused with garlic, fresh thyme, and optional white wine for added depth. The process starts with a golden sear on the pork, followed by hours of oven roasting as it basks in a velvety sauce made from sweet onions and savory stock. Perfect for a make-ahead meal, this dish pairs beautifully with mashed potatoes or crusty bread to soak up every last drop of gravy. Garnished with fresh parsley, this hearty, flavor-packed roast is sure to impress. Keywords: slow roasted pork, onion gravy, pork shoulder recipe, caramelized onions, comfort food, dinner party recipe.

Nutriscore Rating: 67/100

Prep Time:25 mins

Cook Time:240 mins

Total Time:265 mins

Servings: 6

Ingredients

• 4 pounds pork shoulder roast
• 4 large yellow onions
• 4 large garlic cloves
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 4 cups chicken or pork stock
• 1 cup white wine (optional)
• 4 sprigs fresh thyme
• 2 leaves bay leaves
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon sugar
• 2 tablespoons parsley (for garnish)

Directions

Step 1

Preheat your oven to 300°F (150°C).

Step 2

Pat the pork shoulder roast dry with paper towels, then season generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

Step 3

In a large ovenproof skillet or Dutch oven, heat the olive oil over medium-high heat. Sear the pork roast for about 3-4 minutes on each side until nicely browned. Remove the pork and set aside.

Step 4

Reduce the heat to medium, add the butter to the pan, and melt it. Peel and thinly slice the onions, then add them to the pan along with a pinch of salt and the sugar. Cook the onions for about 15-20 minutes, stirring occasionally, until they are caramelized and golden brown.

Step 5

Mince the garlic cloves and stir them into the onions. Cook for 1 minute until fragrant.

Step 6

Sprinkle the flour over the onions and stir well to coat. Cook for 2 minutes to remove the raw flour taste.

Step 7

Deglaze the pan by pouring in the white wine (if using) and scraping up any browned bits from the bottom. Let it simmer for 2 minutes until the liquid has reduced slightly.

Step 8

Slowly stir in the stock, making sure to dissolve the flour completely. Add the thyme sprigs and bay leaves, then season with the remaining salt and pepper.

Step 9

Return the pork roast to the pan, nestling it into the onions and gravy. Cover the skillet or Dutch oven with a lid or heavy-duty foil.

Step 10

Transfer the pan to the preheated oven and bake for 3 1/2 to 4 hours, basting the pork occasionally with the gravy, until the meat is fork-tender and falls apart easily.

Step 11

Remove the pan from the oven and discard the thyme sprigs and bay leaves. Transfer the pork to a cutting board and let it rest for 10 minutes before slicing or shredding.

Step 12

If needed, simmer the onion gravy on the stovetop to reduce and thicken it further to your desired consistency.

Step 13

Serve the pork with a generous ladle of onion gravy on top, garnished with freshly chopped parsley.

Nutrition Facts

Serving size	(3736.9g)

Amount per serving	% Daily Value*
Calories	5627.7

Total Fat 417.8g	0%
Saturated Fat 146.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1332.1mg	0%
Sodium 9293.8mg	0%
Total Carbohydrate 99.0g	0%
Dietary Fiber 12.8g	0%
Total Sugars 34.2g
Protein 344.2g	0%

Vitamin D 0IU	0%
Calcium 441.3mg	0%
Iron 24.7mg	0%
Potassium 6456.1mg	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: 68.0%

Protein: 24.9%

Carbs: 7.2%