Whole30 Roast Pork with Gravy

Elevate your dinner table with this tender and flavorful Whole30 Roast Pork with Gravy—a hearty, paleo-friendly dish that's as comforting as it is nutritious. Made with a perfectly seasoned boneless pork shoulder, this recipe starts with a golden sear to lock in juices, followed by slow roasting alongside aromatic vegetables for maximum flavor. The highlight is a velvety, gluten-free gravy thickened with arrowroot powder, tying all the savory elements together. Ready in just over three hours, this wholesome meal is perfect for family dinners or meal prep, serving up to six hungry appetites. With its rich flavors, grain-free ingredients, and easy prep, this roast pork recipe is sure to become a favorite in your Whole30 kitchen lineup.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 4 pounds boneless pork shoulder
• 2 tablespoons olive oil
• 2 teaspoons sea salt
• 1 teaspoon black pepper
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 2 cups carrots, roughly chopped
• 1 cup celery stalks, roughly chopped
• 1 yellow onion, roughly chopped
• 2 cups chicken broth
• 2 tablespoons arrowroot powder
• 2 tablespoons cold water

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Pat the pork shoulder dry with paper towels. In a small bowl, mix together the sea salt, pepper, garlic powder, onion powder, and dried thyme. Rub the spice mixture all over the pork shoulder.

Step 3

In a large, oven-proof roasting pan or Dutch oven, heat the olive oil over medium-high heat. Sear the pork shoulder on all sides until browned, about 3-4 minutes per side. Remove the pork and set aside.

Step 4

Reduce the heat to medium and add the carrots, celery, and onion to the pan. Sauté the vegetables until they begin to soften, about 5 minutes.

Step 5

Place the pork shoulder back into the pan, nestling it among the vegetables. Pour the chicken broth into the pan.

Step 6

Cover the roasting pan with a lid or tightly with aluminum foil and transfer it to the preheated oven. Roast for 2.5 to 3 hours, or until the pork is tender and can easily be shredded with a fork.

Step 7

Remove the pan from the oven and transfer the pork to a cutting board. Let it rest for at least 10 minutes before slicing or shredding.

Step 8

To make the gravy, strain the vegetables from the pan drippings, reserving the liquid. If your roasting pan is stove-safe, place it on the stove over medium heat. If not, transfer the liquid to a saucepan.

Step 9

In a small bowl, mix the arrowroot powder with cold water to create a slurry. Slowly whisk the slurry into the pan drippings, stirring continuously until the gravy thickens, about 3-5 minutes.

Step 10

Serve the sliced or shredded pork with the gravy drizzled on top.

Nutrition Facts

Serving size	(3088.5g)

Amount per serving	% Daily Value*
Calories	5147.3

Total Fat 392.4g	0%
Saturated Fat 131.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1451.5mg	0%
Sodium 7478.0mg	0%
Total Carbohydrate 77.3g	0%
Dietary Fiber 18.5g	0%
Total Sugars 27.8g
Protein 340.8g	0%

Vitamin D 0IU	0%
Calcium 498.6mg	0%
Iron 24.8mg	0%
Potassium 7548.3mg	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: 67.9%

Protein: 26.2%

Carbs: 5.9%