Crock Pot Pork Shoulder with Gravy

 

 

 

 

 

 

 

 

 

 

 

OMG…. Melt in your mouth tender. Gravy so good you could drink it from a straw. Seasoned just right and flavors you don’t expect to explode in your mouth .  This is why I call this one of my favorites if not THE ALL TIME FAVORITE!   Try it and see for yourself.  You will go nuts over it.

 Crock Pot Pork Shoulder

 

1 Pork Shoulder or Pork Butt

3 tablespoons olive oil

salt and pepper

1 large onion

1 tablespoon garlic, chopped

1/4 cup soy sauce

1/4 cup Newman's Own Balsamic Dressing

1/2 cup water

1/2 cup brown sugar

 

GRAVY:

2 tablespoons of drippings from the crockpot

2 packs McCormick pork gravy mix

1/4 cup water

1/4 cup cream or whole milk

1 (10 ounce) can cream of mushroom soup

 

Pat your roast dry with a paper towel and generously season it on both sides with salt and pepper. Add the olive oil to a large skillet and heat it over medium high heat. Carefully place the roast in the pan and turn it until you get a golden sear on both sides.

 

 

 

 

 

 

 

 

 

 

 

 

Add the olive oil to a large skillet and heat it over medium high heat. Carefully place the roast in the pan and turn it until you get a golden sear on both sides.

 

 

 

 

 

 

 

 

 

 

Spray a 3–4-quart crock pot with cooking spray. Place the seared pork in the pot.  Then add the onions and set aside.

In a small mixing bowl add your garlic, soy sauce, vinaigrette, water and brown sugar. Whisk the ingredients around making sure the brown sugar gets dissolved, then pour it all over the top of the roast. 

 

 

 

 

 

 

 

 

 

 

 

Cover the crock pot and cook on high for 4-5 hours.  When the pork has cooked through the temp should read 160 degrees.

 

 

 

 

 

 

 

 

 

 

 

 

 

Remove the roast from the crock pot and set aside.  In the same skillet you browned your roast in, add a couple tablespoons of juices left in the crock pot. make sure you get some onions in that scoopful. Add both packages of Pork gravy mix, 1/4 cup cream or whole milk, 1/4 cup water and 1 can cream of mushroom soup (undiluted). Whisk it together to combine. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Heat over medium high heat until mixture starts to boil. Then turn the heat to low and stir occasionally as it thickens.  

Slice your roast and pour your gravy over it.  Serve with a vegetable and mashed potatoes.

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