This delicious oven-roasted Pork Roast with Gravy is perfect for fall or winter and makes a great dinner! The gravy is one of my favorite things, too. The inner Midwesterner in you is going to have a new meat-and-potatoes favorite!

Pork Roast with Gravy

I am such a winter food girl. Soup, stews, fresh bread, and especially roasts with lots of mashed potatoes and gravy. Spring rolls around and I kind of flail for a bit getting back into the summer food swing of things. Good thing it is only March and I still have another month left of winter food wonderfulness, including this pork roast with gravy.

If you are going to bother with gravy, go all out. This gravy here is NO bouillon, and completely from scratch. It is packed with flavor, and it cannot be beaten. This post is going to differ a bit from most, as it will be more of a method than a recipe. You just never know what quantity of drippings you will get off any cut of meat, so feel free to improvise a bit, as always.

Why You'll Love This Dish#

• Set It And Forget It – Once it’s in the oven, you’ve got hours to do other things.
• Incredible Gravy – All those pan drippings turn into something special with just a simple roux.
• Great for Leftovers – This roast is just as good the next day—and it freezes well too.
• Feeds a Crowd – A big bone-in shoulder stretches far, especially with gravy and sides.
• Hearty and Homestyle – This is comfort food through and through.

Try my Traeger Pot Roast!

Recipe Shopping List

Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

• Pork Shoulder Roast (Bone-In) – Marbled with fat for flavor and tenderness; bone adds depth during roasting.
• Salt, Pepper, Garlic Powder, Onion Powder, Seasoning Salt – Build a deep, savory crust and infuse the meat.
• Oil – High heat searing to lock in juices and brown the exterior.
• Large Onion – Adds sweetness and depth to the pan sauce.
• Dry White Wine – Deglazes the pan and lifts browned bits; use something you'd drink.
• Apple Juice – Adds subtle sweetness to balance the savory flavors.
• Apple Cider Vinegar – Gives the gravy a little acidity and brightens up the richness.
• Flour – Thickens the gravy and gives it body.
• Water – Adjusts the gravy’s consistency and balances flavor concentration.

Serve with Garlic Mashed Potatoes!

How To Make This Recipe

This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.

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1. Preheat Oven & Season Roast – Set to 300°F. Rub pork shoulder with liberal amounts of salt, pepper, garlic powder, onion powder, and seasoning salt.
2. Sear the Pork – Heat oil in a large pan and brown all sides of the roast over medium-high heat. Transfer to a roasting pan.
3. Deglaze & Roast – In the same pan, sauté onions for 2–3 minutes, then add wine, juice, and vinegar. Simmer briefly and pour over the roast. Cover and bake for 4–5 hours until fork-tender.

4. Make the Roux – Skim fat from pan drippings. Simmer remaining drippings, whisk in an equal amount of flour, and cook the roux over low heat for 4–5 minutes.

5. Finish the Gravy – Add water to drippings in a saucepan, bring to a simmer, and whisk in roux. Cook until thickened.

Traeger Korean Style Pot Roast

Recipe FAQ

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Continue to Content

Yield: 6 people

Pork Roast and Gravy

Print

Delicious meat and potatoes comfort food at its finest!

Prep Time 20 minutes

Cook Time 4 hours

Total Time 4 hours 20 minutes

Ingredients

• 5-pound pork shoulder roast, bone-in
• liberal amounts of salt, pepper, garlic powder, onion powder, and seasoning salt
• 4 tablespoon oil
• 1 large onion, sliced
• 1/2 cup dry white wine
• 1/2 cup apple juice
• 1/4 cup apple cider vinegar
• flour for roux
• 2 cups water

Instructions

1. Preheat oven to 300. Liberally season all sides of roast with seasonings. Heat oil over medium-high heat, and brown all sides of roast. Put into a roasting pan and set aside.
2. Brown onions in the same pan for 2-3 minutes. Add wine, juice, and vinegar, and simmer for 2 minutes. Pour entire mixture over roast.
3. Cover the roast and bake until the roast is fork tender. It will take ~4-5 hours, depending on your particular roast and oven.
4. When the roast is fully cooked, remove all drippings from the bottom of the pan. Strain the fat off the top of the drippings, and heat over medium to low heat in a small skillet. Simmer for 2-3 minutes, or until any residual non-fat drippings have cooked off. Next, stir in an almost equal amount of flour, and whisk until no lumps are left. Cook over low heat for 4-5 minutes, stirring constantly.
5. Place the rest of the drippings into a medium sized sauce pan. Bring up to a boil, and add 1-2 cups of water to the drippings. (Taste as you are adding to make sure you aren't watering it down too much.) Bring mixture up to a simmer, and then pour in the flour/fax roux, stirring the whole time, and cook until the gravy has thickened.
6. Serve with mashed potatoes, corn, and fresh rolls.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 652Total Fat: 45gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 170mgSodium: 212mgCarbohydrates: 11gFiber: 1gSugar: 2gProtein: 45g

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