How to cook pork roast and gravy in oven

Idk. Not even sure how much or what kind is best to get. Will need to feed about 6 people.

I was hoping for that help here.

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3 lbs of meat per person.

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Whoa !

Oops, sorry bout that typo.

You don't want anything lean. Stay away from loins or tenderloins. They aren't made for slow roasting.

And I forgot, skim the fat.

Sounds easy enough.

How long should I expect to cook?

Do I keep it at one temp the entire time?

I'm assuming I have to add water just like gravy on the stove and keep adding water throughout?

Donald Link's Smothered Pork Roast over Rice

"Whenever we drove into Granny's driveway, we would know when she was cooking this dish because its rich aroma would hit us as soon as we stepped out of the car, " chef Donald Link writes in his new cookbook, "Real Cajun: Rustic Home Cooking"

1 (6- to 7-pound) boneless pork roast (shoulder or butt)
Kosher salt and ground black pepper
2 large onions, thinly sliced
8 garlic cloves, thinly sliced
3 Tbs fresh thyme leaves
1 Tbs dried rosemary, crumbled
2 Tbs vegetable oil
8 Tbs (1 stick) butter
½ cup all-purpose flour
4 cups chicken broth
Juice of ½ lemon (optional)
Steamed rice

1. Preheat the oven to 275 degrees. Season the pork very generously with salt and pepper, rubbing the seasonings into the fat and flesh of the meat. Set the roast aside for at least 30 minutes or up to 1 hour at room temperature.

2. Combine the onions, garlic, thyme and rosemary in a medium mixing bowl and toss to combine. Heat the vegetable oil in a Dutch oven over medium-high heat. When the oil is very hot, sear the meat on all sides until deeply browned and crusty, 10 to 12 minutes.

3. Transfer the meat to a plate, reduce the heat to medium, and then stir in the butter. When melted, stir in the flour to make a roux and continue to cook, stirring, until the roux turns a dark peanut butter color, about 10 minutes.

4. Add the onion mixture and cook, stirring, until all the ingredients are well coated and the mixture is thick. Whisk in the chicken broth and bring to a simmer, stirring constantly. Return the pork to the Dutch oven, spoon some of the onion mixture over the meat, cover, and roast for about 3 hours, turning and basting the pork every 30 minutes or so, until the meat will break apart when pressed gently with a fork.

5. At this point, you can serve the roast right out of the pan, or transfer it to a plate, then simmer the pan drippings, skimming off excess fat, until reduced by about one-third, or until it coats the back of a spoon. Add the lemon juice and taste for seasonings.

6. Before serving, sprinkle the roast with some additional salt. Serve the roast smothered with a generous amount of sauce and hot steamed rice.

Yield: Makes 8 to 10 servings

Source: Donald Link's Real Cajun

Internal temp of 150 on a pork butt? I know my post count is way lower than Rohan, but that's not even cooked all the way through. I'm pretty sure you're gonna want closer to 200 internal on a Cajun style "rice and gravy" pork roast. I've never heard of a pork roast being cooked in an hour..

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Martini

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Preachin' the Gospel. IWEI.

Mine is very similar.

I guess it really depends on if you're going for a pulled pork or a sliced pork style. Agreed that if it's the former you need to cook low and slow to a higher temp.