Recipe by dsowonikjr
"Savory pork roast, first seared in roasted shallots and garlic, then roasted with veggies until it falls apart. Finish it off by serving it with some cracked pepper gravy. For additional flavor, add sauteed portobello or cremini mushrooms and sauteed chopped scallions."
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crushed red pepper flakes
freshly cracked black pepper
1 (3 1/2) pound
pork shoulder roast
Creole-style butter injectable marinade (such as Tony Chachere's Roasted Garlic & Herb Marinade®)
elephant garlic, chopped
sweet onions (such as Vidalia®), peeled and quartered
celery, cut into 4 pieces
dry brown gravy mix
Excellent recipe, but if your serving a group that do not prefer spicy dishes, ya might think about leaving out the red pepper flakes!!!
Fallin' apart, not so much. Flavor, not so much. I had high hopes for this one. Bf only ate a couple bites of his. I had to slather my meat in ketchup. Sorry, but i will not make this again.
A couple precautions .... (1) make sure the pan in which you cook the shallots will hold the roast :) and (2) while I consider myself a more than competent cook, this took considerably more than 30 of prep time. Other than that, my cajun family loved it.
I can't say this very often about my cooking but it was Amazing! Even my boyfriend loved it and he's a little leary of my cooking:) I will definately make it again. I didn't have any marinade so I melted butter and mixed it with a garlic and herb spice mix that I had already. Then I poured some into the holes that I stabbed into the meat. Also, when there's only about a 30 or 40 minutes of cooking time left (w/ a 1.5 lb roast)I start to slice the meat almost all the way through as if I were serving it. It was sitting in 1.5 inches of liquid, including the veggies so I spooned some of that on top after I sliced it. I think slicing the meat helped it cook a littler faster because pork always seems to take forever to cook for some reason.Easy and hopefully healthy but not sure how healthy my home made marinade was. I didn't even use the suggested gravy either, it was already moist and tasty enough.
I made this on a snowy sunday afternoon- what an amazing recipe! used mashed potatoes instead- the spices complemented tbe pork which fell apart when sliced- will make this again!
EXCELLENT!! Didn't make it exactly, left out the red pepper flakes and didn't use the injectable marinade, but it was very tender and the veggies soaked up all the juice and were very peppery, flavorful and well-cooked. I would definitely recommend this recipe. It only took me 15 minutes to prep, cooked for 3 1/4 hours (I had a 2.5 lb roast) and it was just fabulous! 5 stars!
my mother always told me we "didn't like pork roast".....she apparently had not tried this recipe !
It's really not fair for me rate this recipe as I had to make several changes due what I had on hand. I am giving 5 stars because by following the technique and overall spice/herb structure I ended up with the best "Grandma food" I've ever had and I am rarely satisfied with anything I make. I always want it too perfect. Thank you for the inspiration, I don't think I'll go back to beef pot roast again! I love heat and was very happy to experience a kick outside of my norm (mexican, thai, etc).
* Percent Daily Values are based on a 2,000 calorie diet.
Dan's Fallin' Apart Pork Pot Roast with Cracked Pepper Gravy
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories from Fat: 263
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