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OTIS2
LSU Fan
NoLA
Member since Jul 2008
41095 posts

Rice n Gravy Pork Roast Help Needed
I have an 8 pound, bone in, Boston butt. Gonna cast iron sear and braise Saturday at the camp. You Cajun guys give me your tips, please.


jimbeam
USA Fan
University of LSU
Member since Oct 2011
52246 posts

re: Rice n Gravy Pork Roast Help Needed
Brown longer than you think


Btrtigerfan
LSU Fan
Baton Rouge
Member since Dec 2007
13104 posts

re: 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.


Tigers0891
Member since Aug 2017
1733 posts

re: Rice n Gravy Pork Roast Help Needed
Get you a sack of onions. Can't cook down enough of them once you get that fond on the pot.


ThreeBonesCater
LSU Fan
Baton Rouge
Member since Dec 2014
53 posts

re: Rice n Gravy Pork Roast Help Needed
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.


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221
OTIS2
LSU Fan
NoLA
Member since Jul 2008
41095 posts

re: Rice n Gravy Pork Roast Help Needed
I will sure do the onion gravy...minced...they will thicken my sauce.


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21
TIGERFANZZ
LSU Fan
THE Death Valley
Member since Nov 2007
3874 posts

re: Rice n Gravy Pork Roast Help Needed
Get you some good smoked sausage & brown in the pot with that; will make the gravy even better


Btrtigerfan
LSU Fan
Baton Rouge
Member since Dec 2007
13104 posts

re: Rice n Gravy Pork Roast Help Needed
quote:

Get you a sack of onions.


Winter sack or summer?
Image: https://i.imgur.com/OUrSxcf.jpg


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171
GeauxTigers0107
LSU Fan
South Louisiana
Member since Oct 2009
5855 posts

re: Rice n Gravy Pork Roast Help Needed
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.
This post was edited on 1/10 at 9:34 pm


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61
Jibbajabba
LSU Fan
Louisiana
Member since May 2011
2831 posts

re: Rice n Gravy Pork Roast Help Needed
quote:

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


I caught hell for that about a month ago. Nobody else thought it was a good idea apparently. It is the only way I cook a roast though. A couple links of sausage makes a mean gravy for the roast.


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23
Darla Hood
LA-Lafayette Fan
Near that place by that other place
Member since Aug 2012
8738 posts

re: Rice n Gravy Pork Roast Help Needed
quote:

Slit and stuff also. Garlic, peppers, green onion bottoms.

Freeze some Serrano peppers and then use the frozen peppersicles (cut in half lengthwise) to stuff into the slits you make in the roast.


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70
bdevill
LSU Fan
Baton Rouge, LA
Member since Mar 2008
11184 posts

re: Rice n Gravy Pork Roast Help Needed
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.
This post was edited on 1/11 at 6:42 am


LSUDav7
LSU Fan
Atlanta, GA
Member since Sep 2006
1491 posts

re: Rice n Gravy Pork Roast Help Needed
LINK

This melts in your mouth, like others, lots of onions.


mylsuhat
Chicago Cubs Fan
NOLA
Member since Mar 2008
45316 posts

re: Rice n Gravy Pork Roast Help Needed
That's not at all the dish he is asking about


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21
Jimmy2shoes
LSU Fan
The South
Member since Mar 2014
6059 posts

re: Rice n Gravy Pork Roast Help Needed
Pork roast n gravy is the best! Sear it more than you think.

Don't forget to add cream of 'shroom to the gravy


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23
TH03
Iowa State Fan
Dallas
Member since Dec 2008
146459 posts

re: Rice n Gravy Pork Roast Help Needed
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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03
saintsfan1977
West Monroe, from Cajun country
Member since Jun 2010
3918 posts
 Online 

re: Rice n Gravy Pork Roast Help Needed
Stuff with garlic and inject it. Season the piss out if the outside and marinated over night. Brown the shite out of that butt on all sides. If it takes an hour so be it. Use 4 big onions to make your gravy. 1 or 2 bell peppers.

Once your onions are browned put the butt back in and add water to the middle of the butt. Once the water starts boiling turn your fire down to simmer. Check it occasionally.


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TigerstuckinMS
LSU Fan
Member since Nov 2005
18036 posts

re: Rice n Gravy Pork Roast Help Needed
quote:

Brown longer than you think

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.
This post was edited on 1/11 at 1:38 pm


OTIS2
LSU Fan
NoLA
Member since Jul 2008
41095 posts

re: Rice n Gravy Pork Roast Help Needed
Good deal, everyone. I'm going to use a #12 dutch oven and after I put it all together, I'm putting in a @250 degree oven for the braise. I'll pull out after a few hours to finish on the stove top as needed, and consider reducing the gravy some.
This post was edited on 1/11 at 2:36 pm


MobileJosh
Auburn Fan
On the go
Member since May 2018
168 posts

re: Rice n Gravy Pork Roast Help Needed
quote:

50degree oven



One may call that a fridgerator.


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