SLOW ROASTED PORK AND GRAVY
Fats Approved: Fat 78% Carbs 2%
- 30 oz. pork shoulder or pork roast
- ½ tbsp salt
- 1 bay leaf
- 5 black peppercorns
- 2½ cups water
- 2 tsp dried thyme or dried rosemary
- 2 garlic cloves
- 1½ oz. fresh ginger
- 1 tbsp olive oil or coconut oil
- 1 tbsp paprika powder
- ½ tsp ground black pepper
- 1½ cups heavy whipping cream
- juices from the roast
- 1. Preheat the oven to a low heat: 200°F. Place the meat in a deep baking dish and season with salt. Add water to cover 1/3 of the meat. Add bay leaf, peppercorns, and thyme. Place the baking dish in the oven for 7–8 hours, covered with aluminum foil.
- 2. Remove the meat from the baking dish and reserve the pan juices in a separate pan. Turn the oven up to 450°F.
- 3. Grate or finely chop garlic and ginger in a small bowl. Add oil, herbs and pepper and stir well to combine. Rub the meat with the garlic/herb mixture.
- 4. Return the meat to the baking dish, and roast for about 10–15 minutes, or until golden brown. Let rest for 5 minutes then Cut the meat into thin slices and keep warm and serve with the creamy gravy and side dishes of your choice.
- 6. Gravy: Strain the reserved pan juices to remove any solids. Boil and reduce to about half the volume, about 1 cup. Pour into a sauce pan with the whipping cream and bring to a boil. Reduce the heat and let simmer for about 20 minutes or to your preferred consistency.
- 7. Serve pork slices with the creamy gravy, cauliflower mash and a vegetable.
Tip: Good vegetable choices are broccoli, green beans, zucchini or brussels sprouts.