Pork Roast

Name: Pork Roast
Ingredients: 2 cups coarsely chopped yellow onion (from 1 [9-oz.] onion); 1 cup coarsely chopped carrots (from 2 [4 1/2 oz. total] carrots); 1 cup coarsely chopped celery (from 2 [4 oz. total] stalks); 1 medium (about 7 oz.) apple, coarsely chopped; 4 thyme sprigs; 1 (3-lb.) boneless pork shoulder (Boston butt); 4 teaspoons kosher salt, divided; 1 1/2 teaspoon black pepper, divided; 2 to 2 1/2 cups unsalted chicken stock, as needed, divided; 2 tablespoons unsalted butter; 1/4 cup chopped shallot (from 1 [2-oz.] shallot); 2 tablespoons all-purpose flour; 2 tablespoons pure maple syrup; 2 tablespoons apple cider vinegar; 1 tablespoon chopped fresh thyme

15 ingredients

4 steps

Ingredients

2 cups coarsely chopped yellow onion (from 1 [9-oz.] onion)
1 cup coarsely chopped carrots (from 2 [4 1/2 oz. total] carrots)
1 cup coarsely chopped celery (from 2 [4 oz. total] stalks)
1 medium (about 7 oz.) apple, coarsely chopped
4 thyme sprigs
1 (3-lb.) boneless pork shoulder (Boston butt)
4 teaspoons kosher salt, divided
1 1/2 teaspoon black pepper, divided
2 to 2 1/2 cups unsalted chicken stock, as needed, divided
2 tablespoons unsalted butter
1/4 cup chopped shallot (from 1 [2-oz.] shallot)
2 tablespoons all-purpose flour
2 tablespoons pure maple syrup
2 tablespoons apple cider vinegar
1 tablespoon chopped fresh thyme

Directions

1

Preheat oven to 350°F. Place onion, carrots, celery, and apple in a large shallow roasting pan; top with thyme sprigs. Sprinkle pork all over with 2 teaspoons of the salt and 1 teaspoon of the pepper. Place pork, fat side up, on vegetable mixture. Pour 1 cup of the stock into roasting pan. Place in preheated oven; roast 1 hour.
2

Remove roasting pan from oven. Pour 1/2 cup of the stock into roasting pan; cover with aluminum foil. Return to oven; roast at 350°F until a thermometer inserted in thickest portion of pork registers 138°F, 40 to 50 minutes. Remove roasting pan from oven; transfer pork to a cutting board, and tent with foil to keep warm. (The internal temperature of the pork will rise to 145°F during resting.)
3

Scraping bottom of roasting pan to loosen browned bits, strain pan drippings into a large glass measuring cup; discard solids. Skim fat from strained drippings; add enough of the remaining stock to measure 1 cup liquid.
4

Melt butter in a medium saucepan over medium-high. Add shallot; cook, stirring often, until softened, about 3 minutes. Stir in flour; cook, stirring constantly, 1 minute. Add maple syrup, vinegar, and pan drippings mixture; whisk until smooth. Let mixture come to a boil, stirring often; continue boiling until mixture thickens, about 4 minutes total. Remove from heat; stir in chopped thyme and remaining 2 teaspoons salt and 1/2 teaspoon pepper. Slice pork into 1/2-inch-thick slices. Serve with gravy.