Rice n Gravy Pork Roast Help Needed

Slit and stuff also. Garlic, peppers, green onion bottoms. I've been using thin slice vidalia onions under the roast.

May get some hate here but I love the parboiled rice from Sams for rice n gravy. Uncle Ben's for small batches. Stays nice and loose, drizzle of oil and some dried parsley after cooking to keep it loose and looking good. Season the cooking water like you would for pasta.

Get you some good smoked sausage & brown in the pot with that; will make the gravy even better

Season it good. S/bp, Garlic powder, hot sauce, little Worchestershire, cayenne. Bacon grease in the bottom, lightly coat the roast in flour and sear it good on all sides. Pull it out and add a couple of sliced onions. I cut them in half-rings. Saute, them down, add a touch of stock to deglaze, saute some more, add stock to deglaze.

Should have a nice brown color by now. Add roast back in, enough stock to come up about an inch up the roast, cover and put in a 350 degree oven for a few hours turning the roast occasionally. By the time it gets tender you should have a killer gravy in the pot.

Cook some rice.

When you’re browning your roast and the bottom of the pot dries up, deglaze with a coupla ice cubes. It drops the temp in the pot which stops the burning and gets the sticky material loose in the bottom of the pot.. be careful not to burn that gravy. There’s nothing worse.

I don’t like to use garlic powder on the roast for browning because while it does help brown the roast, when garlic burns it gets bitter. Season with salt, pepper and Slap Ya Mama. Stuff the roast with the garlic, and sliced jalapeño and let it sit in the fridge overnight. Bring to room temp before browning. Brown the roast in 2 tablespoons of hog lard. Then lower your temp, cover and smother with your onions. Fix a drink and check it regularly to make sure it’s not sticking in the bottom. When the roast is tender remove the roast and onions, turn up the heat and reduce the pan liquid to make your gravy. Use the spoon and get the sticky stuff off the sides of the pot and incorporate into the gravy.

That's not at all the dish he is asking about

Brown the hell out of it. Get a nice fond built up. Remove and set aside.

Add onions or the full Trinity if you like. Scrape up all the brown bits.

Add water or stock, your preference, and stir. Add the pork back, simmer for an hour or two. Taste and season the gravy.

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Brown longer than you think

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Then brown it a little bit more. Make sure that every time you turn the roast, you put it on a fresh piece of pot to get the most crust you can. Deglaze the pan and the roast when the bottom of the pot gets covered to dissolve some of those brown bits and make room on the bottom of the pot and the meat to make more brown bits. Brown it again. Then again. Don't forget about the ends, either. Brown those too.

Don't burn it and keep adding water in small doses to keep it from burning and to keep dissolving all the new crust you make. That crust IS your flavor. The more you can make, the better.

Now you're ready to pull that roast out and set it aside so you can get those onions in there to mix in with all that fond and build up the gravy. Cook them until they're translucent and have dissolved all that delicious crust. Once you get them there, the meat goes back into the pool and you'll add your water until it's about halfway up the meat and let it simmer. Also, for a pork roast, cutting a slit lengthwise right down the center and putting a link of GOOD smoked sausage in there is friggin' delicious, as is studding it with aromatics and peppers as others have suggested.

Once you get everything in the pot, SLOOOOWWWWW is your friend. Let it come to a boil, then drop it to low, low heat so it's just barely bubbling real slow and just let it percolate. Turn your roast over every half hour or so and just let it go, adding water as needed to keep it from cooking dry. It'll extract all that collagen from the bones and connective tissue so your gravy is all kinds of lip smacking good. Also, cooking it low and slow doesn't put as much stress on the meat, so you get less contraction of the muscle and less water gets squeezed out, keeping the roast as juicy and as tender as possible. When your roast is done, pull it out of the pot and let it rest for 15-20 minutes. This is a good time to reduce your gravy if it's a little too watery. Remember that you want that gravy to be kind of on the thin side, but you also want it to be almost too flavorful to eat alone because it has to flavor a lot of rice. Once your gravy is where you want it, kill the fire. Pull the bone out and slice that rested roast up across the grain into nice slabs about 1" or so thick, drop it back into the pot along with any juices that stayed on the cutting board, ring the dinner bell and move out of the way before you get trampled.

A pork loin (loin, not tenderloin) cooked this way is freaking amazing.

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50degree oven

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One may call that a fridgerator.