Smoked Smothered Pork Roast with Onion Gravy and Mashed Potatoes
Rated 5.0 stars by 1 users
Food:
Pork
Serves:
4 to 6 people
Prep Time:
15 min
Cook Time:
2 hours 3 min
This smothered pork roast with onion gravy on mashed potatoes could be the greatest holiday meal not named turkey you cook for your friends and family this year. Smoked pork shoulder roast finished in an onion gravy braise, decadently perched on top of pillowy mashed potatoes and then just smothered in that onion gravy. The perfect combination of smoky, creamy, saucy and meaty, a twist on smothered pork chops that's big in the U.S., this dish will be a family favourite for sure.
Chef Matt Basile
Ingredients
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3 lbs Pork chuck roast (pork butt)
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Balsamic vinegar
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1 cup flour
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2 tbsp salt
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2 tbsp pepper
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2 tbsp garlic powder
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1 tbsp paprika
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5 onions
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1 cup butter
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3 tbsp fresh sage, finely chopped
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Juice and zest from 1 lemon
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1 ½ beef stock
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½ cup red wine
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1 tsp salt
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½ tsp pepper
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1 tsp browning sauce
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4 Yukon gold potatoes
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¼ cup butter
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250ml cream
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1 clove garlic, shaved
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Salt to taste
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1 tbsp chopped chives
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Black pepper
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Maldon salt
Onion Gravy
Mashed potatoes
For garnish
Instructions
Set smoker to 300F.
Score all sides of the pork roast and drizzle and coat with balsamic vinegar to use as a binder. In a shallow bowl or container, mix the flour, salt, pepper, garlic powder and paprika. Fully coat the pork roast in the seasoned flour. Sear on all sides on the flattop with some oil, then place in the smoker, straight on the shelf, for 40 minutes.
Thinly slice the onions. In a hot cast iron pan on the elevated grill rack, add the butter and let it melt. Add the onions and fresh chopped sage and mix. Add the zest and juice from one lemon, and mix. Allow the onions to cook and soften, about 4-5 minutes. Add the beef broth and wine and mix, then season with salt and pepper and mix. Allow to simmer and reduce about 10-15 minutes. Add the browning sauce and stir, continue to simmer and reduce another 10-15 minutes.
While the onion gravy simmers, peel the potatoes and cut in half, add to a large pot with salted water, bring potatoes to a boil and cook until fork tender.
Lay a large piece of tin foil on your work surface, place the cast iron of gravy in the center, then remove the pork roast from the smoker and place it into the pan with the gravy. Spoon the onions and gravy over top of the roast, place a piece of parchment paper on top of the meat, then fold the tin foil over to cover the pan. Place back in the smoker, covered for 1.5 hours.
When the potatoes are ready, remove from the pot with a slotted spoon, drain the water and then using a ricer, rice the potatoes back into the pot (or use a fork or masher to mash). Grate in a clove of garlic then add the butter. Slowly pour in the cream while mixing. Once fully incorporated and desired consistency is reached, season with salt and mix.
Remove the pork roast from the smoker after the 1.5 hours, unwrap, remove the parchment and place back in the smoker, uncovered, for 45 minutes.
When the roast is done, remove from the smoker and the meat from the pan onto a cutting board and slice. On a platter, spread the mashed potatoes. Place the sliced meat on top and pour the onion gravy over. Top with chopped chives and season with Maldon salt and pepper.