Pork Shoulder with Wine Gravy

Pork Shoulder with Wine Gravy

  • TOTAL PREP TIME150 minutes
  • SERVINGS8 - 10


  • 5 1/2 to 6 pound boneless pork shoulder roast
  • 10 large cloves garlic peeled and slivered into fourths
  • 1 tablespoon fresh rosemary finely chopped OR 1 teaspoon dried rosemary
  • 1 tablespoon fresh thyme finely chopped OR 1 teaspoon ground thyme
  • 1 1/2 teaspoons smoked paprika
  • 2 teaspoons fine sea salt
  • 1 teaspoon black pepper freshly ground
  • 1/2 cup stone-ground mustard
  • 5 cups white wine divided (such as Chardonnay or Pino Grigio)
  • 1/4 cup unsalted butter
  • 1/4 cup flour
  • 1 tablespoon honey
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Pat-dry the pork shoulder well with paper towels. Place it in a large roasting pan with high sides. With a sharp paring knife, cut 40 (1-inch deep) incisions all over the pork. Insert a garlic sliver into each one (use your finger to make the holes large and deep enough to insert the garlic).

In a medium bowl, combine the rosemary, thyme, paprika, salt, pepper, and mustard; stir to form a thick paste. Coat the top and sides of the shoulder with this paste. Tent aluminum foil over the pork, making sure not to let the foil touch the meat; set aside at room temperature for 30 minutes (or make ahead and keep refrigerated up to 12 hours; bring back to room temperature for 30 minutes before roasting).

Preheat the oven to 425°F.Pour 3 cups of wine around the pork and cover again with the tented foil. Roast for 1 hour. Uncover and add 2 more cups of wine; cover again and continue roasting for 1 hour or until the internal temperature reaches 170°F. Remove roast from the oven and let it stand for 20 minutes; transfer roast to a large cutting board.

While it rests, strain the juices through a sieve, pressing the solids against the sieve to remove all of the juices; then, discard the solids. Let the juices sit for five minutes; then remove the layer of fat that rises to the top and discard. Keep the juices warm (you will have about 2 to 2 ½ cups; if you don’t have enough, you can thin it out with a bit of broth or water. If not making gravy, discard the juices).

To make the gravy: In a medium pot set over medium heat, melt the butter; add the flour and stir together well. Continue cooking and stirring it for 2-3 minutes or until it is a lightly golden color. Add 2 cups of the warm juices at once, and stir vigorously. Bring the gravy to a simmer over medium heat, while stirring constantly, until it thickens, about 3 minutes. Remove gravy from the heat; stir in the honey, and season with salt and pepper, to taste. Keep the gravy warm over very low heat.

Slice the pork thinly and transfer it to a serving platter; serve with gravy on the side.

8-10 servings
Nutritionals serving without optional gravy


Suther Family

Meet the Suther Family

Blaine, Kansas

I started the farm in the 1970's with the vision of making it a successful family run business in rural America. Today I farm in partnership with my wife Micki, my father Ralph, and my bother Dan. My wife and I live on the farm. We have five children; Tracy, Audrea, Matt, Greg and Grace.

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