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Tony’s Pork Shoulder Roast

Prep Time

10 minutes

Cook Time

370 minutes

Servings

4-6 people

The temperatures are cooling and the time for comfort food is here. You won’t find a more comforting meal than this delicious pork shoulder roast dinner by Kait’s Kitchen. You’ll be surprised by how much flavor this roast has and how easy it is to make!

Tony’s Pork Shoulder Roast

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Ingredients

  • 3 Pounds Bone-In Pork Shoulder

  • 1 1/2 Tablespoons Tony’s Spice N’ Herbs Seasoning

  • 2 Tablespoons Vegetable Oil

  • 4 Garlic Cloves, Each Cut in Half

  • 2 Tablespoons Tony’s Instant Brown Gravy Mix

  • 1 Cup Water

  • Optional: 1 Teaspoons Tony’s More Spice Seasoning

  • Serve with: Tony’s Creole Butter & Herb Rice Mix
  • Clear

Directions

  1. With a sharp knife, make 8 small cuts into the pork shoulder and shove the garlic inside the small incisions.
  2. Coat the outside of the roast with Tony’s Spice N’ Herbs Seasoning.
  3. In a cast iron skillet (or in a slow cooker, if you have the browning functionality), heat to medium-high heat and add in the vegetable oil.
  4. Once hot, brown the roast for 5 minutes on each side.
  5. Set the slow cooker to low for 6 hours and let the roast slowly cook down.
  6. Once the 6 hours are up, gently remove the roast from the crock post to a cutting board (it will be falling apart).
  7. Shred the roast, discarding any fat.
  8. Meanwhile prepare the gravy, combining Tony’s Instant Brown Gravy Mix with 1 cup of water. After combined, bring to a boil and then simmer for 3-5 minutes, until desired consistency. Set aside to cool.
  9. Line a baking sheet with foil and spread shredded roast on the baking sheet.
  10. Optional: Sprinkle the roast with Tony’s More Spice Seasoning for an extra kick.
  11. Turn on your oven’s broil setting to high and let heat up for at least 3 minutes.
  12. Add the pork to the oven to broil for 5-8 minutes, watching carefully until the edges of the shredded pork are starting to crisp and turn dark brown.
  13. Let the roast rest for a few minutes before topping with gravy and serving with Tony’s Creole Butter & Herb Rice Mix and steamed broccoli.

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