Name: Pork Shoulder Pot Roast
Prep time: 2 h 30 min
Cook time: 4 h 30 min
Total time: 7 h
Yield: 4
Ingredients: 2 lb. 2.5 Boneless Pork Shoulder; 1 tsp kosher salt; 1 tsp 1.5 black pepper; 1 tsp 1.5 garlic powder; 1 tsp 1.5 onion powder; 1 cup frozen pearl onions; 1 cup ½ carrots, " pieces; 1 cup ½ celery, " pieces; 3 garlic 3-4 cloves, smashed; 2 tbsp tomato paste; 1 cups 1.5 beef broth; ½ cup red wine; 2 sprigs 2-3 fresh thyme; 1 bay leaf; 3 Tbsp Pork Drippings; 3 Tbsp All Purpose Flour; 2 cups Pork Broth; Reserved cooked veggies; Salt & Pepper to taste

Pork Shoulder Pot Roast

This deeply satisfying pot roast is a timeless culinary achievement, where a smoky, robust pork shoulder is slowly braised in a rich broth with root vegetables. The low-and-slow preparation yields fork-tender meat and a complex, rich gravy that creates a soothing dinner. It is a welcoming and profoundly fulfilling meal, perfect for gathering family on a cold evening.

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Prep Time 2.5 hrs Cook Time 4.5 hrs Total Time 7 hrs Difficulty: Intermediate Servings: 4 Best Season: Winter

Instructions

Prepping the Pork

Dry surface first to promote color on the smoker
Mix salt, pepper, garlic and onion powders together and season the roast generously on all sides

Smoking the Pork

Preheat smoker to 225℉ filled with hickory (or your favorite wood)
Place a pan below where the pork will rest to catch the drippings
Insert probe thermometer if using and place in preheated smoker. Target finish temp is 145℉
While smoking, gather and prep your pot roast vegetables and seasonings
Once the pork reaches temp, remove to a plate (along with the container of drippings)

Make the Pot Roast

Preheat your Dutch oven and add the drippings.
Add your onions, carrots and celery and sauté for 3 minutes
Add your tomato paste and stir to coat and allow to simmer for 1 minute
Add your broth, wine, along with thyme and bay leaf and stir until incorporated
Add your smoked pork and cover and cook in a 300℉ for 90 minutes
When the time is up, remove and test with a fork. It should easily pull apart. If not, return to the oven for an additional 10 minutes and retest. Once it's done, pull and allow to rest while finishing the gravy
Strain the vegetables from the broth and then put in a fat separator. Remove the thyme stems and bay leaf.
Drain 2 cups of broth (if short, fill with additional beef stock) and then a separate of pork fat drippings.
Put the drippings back in the pan on medium heat. Stir in flour and mix for 3-5 minutes. Slowly add the broth, stirring constantly to prevent lumps
Season with salt and pepper as needed. Add the reserved veggies back in the gravy
Slice pork across the grain and serve smothered in gravy with mashed potatoes, rice or grits

Pork Shoulder Pot Roast