I bought a pork roast here while back while I was floating around Ingles that looked so damn good I even called my SB to tell her just how nice and lean and fresh it was. She told me to go for it. I stuck it in the freezer and one week later I found myself wondering what I was gonna make for us on Sunday. I pulled it out and rubbed it down with the following:

  • 1/4 Cup Sugar
  • 1/4 Cup “Paula Deens butt rub”
  • 1 T Chili Powder
  • 1 T Cumin
  • 1 T Ground “Italian Seasonings”
  • 1 T Black Pepper
  • 1 t Kosher Salt

I rubbed the roast down thick with dry rub and set in the fridge overnight to thaw. The next day I got up and searched the internet for various takes on roasting a pork roast.

The best one I found was from Emeril himself…a ‘bacon ,onion and mushroom gravied pork roast” that was actually cooked competely on the stovetop. I tweaked it a bit and came up with this recipe:

  • 1 lb bacon / diced
  • 2 yellow onions sliced with grain
  • 1 Cup beef broth
  • 1 Cup Veggie broth

So here is how it call came together:

First thing is first: A HOT PAN …then…

I browned the bacon in a non stick skillet (thanks C&M) on all sides (about 6 minutes on each side) over medium heat.  I removed the bacon with a slotted spoon. In the hot bacon grease I browned the pork roast on all sides till nice and crispy all over. I removed the roast and let it set on a plate. Then add the onions to the bacon grease and cook till just tender. Then add about 6 T flour to the grease and cook while stirring often till the roux looks like milk chocolate. The darker the richer in this dish. Next add the broth a little at a time stirring constantly till it makes a nice gravy thickness. Add veggie broth as needed to make right.

Put the roast in the pan and cover it tightly. Cook for 30 minutes at a slow simmer. Turn the roast and cook another 30 minutes. Then pull the roast and scrape the bottom of the pan with a spatula. Put the roast back in and cook on LOW for another 30 minutes to an hour. At this point remove the roast and make sure it is done. Put it a pan covered with foil to rest.

Meanwhile boil 5 lbs of taters till just done and drain. Let dry completly.

Put the dry potatoes in the sauce and coat with the sauce.

Chop or slice the roast very thin and serve it up.

Next is one my top 5 sauces of all time.