Michael creates a tender roast loaded with incredible depths of flavor out of his favorite cut of meat!
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Roasted Pork Shoulder with Pan Gravy
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 6 hr 25 min
Active: 25 min
Yield: 8 to 12 servings
Ingredients
One 6-to-8-pound pork shoulder (boned out, no skin)
Kosher salt and freshly ground black pepper
Paprika, for sprinkling
5 medium carrots, cut in half, then cut in half lengthwise
8 whole red potatoes
2 medium onions, quartered
4 to 6 cloves garlic
1/2 cup all-purpose flour, plus more if necessary
3 cups chicken stock
1/2 cup flat-leaf parsley leaves, finely chopped
Directions
Preheat the oven to 300 degrees F.
Sprinkle the pork really well with salt, pepper and paprika. Tie the pork with kitchen twine (or you can purchase it tied from the butcher). Set a roasting rack inside of a roasting pan and place the pork on the rack. Roast for 3 hours, basting periodically.
After 3 hours remove the pork from the oven and gently lift the rack off the pan. Scatter the carrots, potatoes, onions and garlic in an even layer and season with salt and pepper. Place the rack and pork back on top of the vegetables and continue to roast until the vegetables are caramelized and the pork is tender and yielding, another 2 to 3 hours.
Remove from the oven and allow the pork to rest for 15 minutes while you make the pan gravy.
Remove the vegetables to your serving platter and place the pan over the stove-top burner on medium heat. Add the flour and stir to combine with the fat. Gradually stir in the stock, being sure to scrape the bottom of the pan for brown bits. Bring to a simmer so the gravy can fully thicken, and then stir in the parsley. Serve the pork with lots of vegetables and the pan gravy on and around.
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Michael Symon’s Roasted Pork Shoulder with Pan Gravy | Food Network
27 Comments
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He eats like that everyday and turns into a rat mole.
Looks fantastic
Not enough carrots! I could eat 5 carrots myself.
Brother you are a living Legend/Icon! You're one of my favorite chefs! And you know this Man!
Even tho you didn't smoke it, I'd enjoy that @michaelsymon. Kind of a Grandma Sunday Roast. The pan gravy looks amazing! P.S. that is one crisp/clean set @foodnetwork ! Old footage?
And all that spice mess is the reason that the rest of us use spices from shaker jars.
Yum!
Yum Chef Yum
I haven't seen Chef Symon in a long, long time. Seeing this is like running into a long-lost friend. A pork butt roast is going onto my menu toot sweet.
Silicone roller tube to take the skins off. I do two heads at a time and put them in a snap lid container in the fridge.
I would have seared the pork shoulder, but that's just me. And……I would have deglazed the roasting pan with PORK stock, or white wine, for making the gravy.
I've got a couple of things to add.
First, there is no such thing as a small pork shoulder, lol. As a single guy, one could feed me for a week and a half. I'll freeze some of it, and call my friends to see if they want any pulled pork…
Second, when it's on sale, it's an incredible bargain (even now), but you have to buy an entire roast. See above.
I generally make it for pulled pork, though I'll slice out a couple of steaks for dinner that night. I use a crock pot, takes about 5 to 6 hours. It's not bbq, but I don't have a smoker…
SAVE THE PARSLEY
I don't know… he has this punchable face… and then you eat his food. I'm I crazy for thinking this???
Chef Symon is the man. Very good instructions.
Hey can you do a convection oven version of this? For those who don't know you couldn't roast this in a convection oven for 6 hours at 300…
nice, just wondering why you didn't at least cut the potatoes in half. ps. that roast looks awesome..
I went to CIA in early 80’s, first Chef Instructor in the first 5 minutes of class made us peel a carrot. Then made us eat the peelings, GROSS very Bitter, than eat Cooked unpeeled Baby Red Potatoes, they taste like DIRT, this Chefs a Big German guy and says to all of us in his class, if you learn nothing else in my class always remember Carrot skins and red potatoes will make your guest Sick, Always peel your carrots and use Yukon Gold potatoes. The taste difference is Amazing.
Michael, Your killing me, That was amazing, can't wait to make your recipe, my favorite.
I love Michael Symon! His Facebook page and video recipes helped my mental stability during COVID shutdown. Thank you, Michael!!
I never knew that salt doesn't hold bacteria and that it kills bacteria. Thank you for making me a little bit smarter today chef!
What kind of stock did he use??
Looks awesome. As a BBQ guy I usually smoke butts or make sausage out of them. I haven't had a roasted butt in decades. I might have to roast my next one.
He always seems humble 😇
He’s losing so much weight
So glad to see you again! Can't wait to watch you cook again! Glad I found you!
Beautiful job Chef Symon! It's making my mouth water! Hello from East Tennessee where we really enjoy a great pork shoulder roast! Wonderful for a wintertime dinner together as a family!