- FOR THE PORK:
- 1 teaspoon Seasoned Salt
- 1 Tablespoon Plus 1 Teaspoon Fresh Rosemary, Finely Chopped
- ¾ teaspoons Dry Mustard
- ½ teaspoons Sweet Paprika
- ½ teaspoons Chinese 5 Spice
- ½ teaspoons Ground Black Pepper
- ¼ teaspoons Garlic Powder
- 5 pounds Pork Shoulder Roast
- 1 Tablespoon Canola Oil
- 1-½ cup Dry White Wine
- 1 cup Chicken Or Beef Stock, Low Sodium
- FOR THE VEGETABLES:
- 1 whole Medium Onion, Sliced Into Wedges
- 6 whole Carrots, Peeled And Cut Into 1 1/2 Inch Pieces
- 3 whole Parsnips, Peeled And Cut Into 1 1/2 Inch Pieces
- 1 whole Small Rutabaga, Peeled And Cut Into 1 Inch Cubes
- 1 whole Apple, Cored And Sliced
- ⅔ cups Dried Cranberries, Optional
- 1 Tablespoon Olive Oil
- ½ teaspoons Salt
- ¼ teaspoons Pepper
- 4 sprigs Fresh Rosemary
- FOR THE GRAVY:
- 1-½ Tablespoon Pork Fat (that You Skimmed From The Top Of The Pan Juices)
- 2 Tablespoons Flour
- Pan Juices From The Roast Pork
1. In a small bowl make a rub by combining the seasoned salt, 1 teaspoon of the finely chopped fresh rosemary, dry mustard, sweet paprika, Chinese 5 spice, black pepper, and garlic powder.
2. If there is a thick skin on the fat cap of the pork, remove the skin, but not the fat (fat equals flavor).
3. Rub the seasoning on all sides of the pork. For maximum flavor do this the night before and leave the seasoned pork overnight in the refrigerator. If you do this step right before cooking, it will still be tasty.
4. Preheat the oven to 325 F.
5. Heat a large skillet over medium high heat. When the skillet is hot, add the 1 tablespoon of canola oil to the pan. Brown the pork on all sides; for about 3 minutes on each side.
6. Put the browned pork roast fat side up, in a roaster pan. Sprinkle the remaining 1 tablespoon of chopped rosemary over the fat. Put the pork into the oven.
7. While the pork is roasting toss the veggies, apples and dried cranberries (optional) with olive oil, ½ teaspoon salt, ¼ teaspoon pepper and the rosemary sprigs.
8. After the pork has roasted for 1 hour, remove it from the oven and pour the white wine and the stock into the bottom of the roasting pan. Distribute the veggies around the bottom of the pan. Put the pan back into the oven and roast for about another 1 ½ to 2 hours or until an instant read thermometer reads 170 F.
9. Remove the roast from the oven and put it onto a platter or a cutting board, and cover with foil to rest for 15 minutes or so before slicing.
10. Remove the veggies from the pan and keep them warm.
11. Use a spoon to skim the fat from the top of the pan juices from the roast. Reserve the fat and the juices—you’ll use them both in a second.
12. In a medium pan or skillet over medium heat whisk 1 ½ tablespoons of the pork fat with 2 tablespoons of flour. Whisk and cook for about 2 minutes. This makes for a thin gravy. For a thicker gravy add 3 tablespoons of fat and 3 or 4 tablespoons of flour.
13. Then whisk in the pan juices and bring to a boil. Whisk and cook for a couple of minutes until thickened to your liking. Then keep warm until service.
14. Slice the roast. Arrange the roasted vegetables around the perimeter of a platter, put the pork slices in the middle of the platter, and serve with the gravy on the side.
**Note: This Festive Roast Pork with Root Vegetables can be made in a slow cooker, but please do not skip the browning of the meat.