Easy Pork Shoulder Roast with Pearl Onions and Mushroom Gravy
Easy Pork Shoulder Roast with Pearl Onions and Mushroom Gravy
Recipe By:
  • 3 lb. pork shoulder roast, seasoned and stuffed with garlic
  • Flour
  • Olive oil
  • 2 shallots, thinly sliced
  • 6 red pearl onions, peeled (left whole)
  • 6 white pearl onions, peeled (left whole)
  • 8-10 mini multi colored peppers, sliced into rings
  • 1 large onion, chopped
  • ½ c. flour
  • 2 T. Kitchen Bouquet
  • ½ c. red wine
  • 2 c. beef stock
  • 1 (8-oz.) fresh pico de gallo
  • 1 (8-oz.) container fresh sliced mushrooms
  • 3-4 fresh sprigs of thyme
  • 3 c. water
  • Salt, red/black pepper
  • Chopped green onions
  1. In large roaster, drizzle enough olive oil to cover bottom and place over medium-high heat.
  2. Dredge the seasoned roast in flour.
  3. Brown the roast in the hot olive oil on all sides.
  4. Remove from pot and set aside.
  5. Drain off any excess oil.
  6. Place pot back on heat, add the chopped onions, peppers and shallots. Saute until tender.
  7. Add the pearl onions, pico and mushrooms. Cook for 1 minute.
  8. Add the flour and stir until mixed well.
  9. Add the Kitchen bouquet and stir.
  10. Add the wine, stock and water. Stir until well blended.
  11. Add the roast into the gravy along with thyme.
  12. When liquid comes to a boil, lower heat and simmer on low uncovered for 1 to 1 ½ hours or until meat is tender.
  13. Season to taste. If you want to thicken gravy, add Wondra (follow directions on package.) Garnish with chopped green onions.
*****Great to serve with noodles, rice or mashed potatoes. Leftover meat makes great wraps or sandwiches.
Recipe by Geaux Ask Alice! at https://geauxaskalice.com/easy-pork-shoulder-roast-pearl-onions-mushroom-gravy/