Skip to content

The Sunday Gravy Experiment Part 5- Simmered Pork Roast

Well, on Day 4 of our Sunday Gravy project, I cooked Sausage and Meatballs in the sauce and served the results with pasta. Our sauce, now a genuine ‘gravy’, has been resting for a number of days now and, on Day 10, it is time for a new addition.  I actually took the sauce out the other day to heat it up (a good step to keep it fresh), but it looked just fine so I decided it could wait in the fridge just a little longer.

Anyway, the next experiment will be to use the gravy to simmer the nice looking 3lb. pork shoulder roast you see above. My plan is to cook it slowly for several hours and then cut off a good size piece while the meat is still quite firm to use for sandwich cold-cuts. The remainder I will return to the pot and let it simmer until it is really well done and has given lots of nice flavor to the gravy. At that point (while it still retains some flavor of it’s own) I shall retrieve it and use it for some interesting pulled pork applications…

The first step is to brown the roast on all sides. The notion that doing this seals in the juices and flavor is a bit of a culinary myth (and would be a bit counter-productive in this experiment, were it not), but rather the browning allows different flavors to develop.

Afterwards, I drained off the fat and de-glazed the pan. What is left will be added to the sauce.

After the sausage and meatball feast, the gravy was a little depleted, so I have pureed a large can of diced tomatoes to replenish it. I am also adding a couple of dried shiitake mushrooms and some leftover basil stalks to add a little depth of flavor as well. I’ll just add these whole and fish them out of the gravy later after they have given up their essences.

Here is the roast and additional flavorings in the pot just before the additional tomato puree was added. Rather than simmer this on the stovetop, I am going to put the gravy pot, with a cover, into a 300 degree oven. This will achieve the same result and save me having to monitor frequently to make sure the tomato sauce isn’t cooking onto the bottom of the pot.

Using the oven took a little longer than I expected as it took quite a while for the gravy to come up to a simmer. In any event, it took about three and a half ours before I thought the roast was ready to section, rather than the two I anticipated.

In the above picture, I have cut the roast into three pieces. The one in the foreground is the one I am saving for cold-cuts (although I may put some of it to other uses). The other two pieces will be returned to the pot for a further simmering. By the way, I removed the basil stems at this time as they have done their job, but I left the mushrooms in the mix…

After another three hours or so, I retrieved the remaining pieces of pork. As you can see, the meat has lost some volume, as one would expect, but it is delightfully tender and really tasty.

About fifteen minutes with a pair of forks reduced the meat to the shreds (or pulled-pork) you see here. There is about three cups or so, which is way more than enough for the pulled-sandwiches I want to try. I am thinking that I may use the rest to make samosas

This is the sauce after being poured into a fresh clean pot and cooled. Even cold it tastes delicious. I was surprised that there isn’t any fat congealed on the surface. While it was still hot, I skimmed off nearly a cup of the stuff but I anticipated that I would have left some behind.

Anyway… I am leaving town in a few days and will be gone almost two weeks except for a day or so in the middle. I won’t be cooking anything in the gravy during that time so I have dragooned my wife into bringing the stuff to a quick boil for a few minutes three or four times whilst I am away. In the meantime, I will be thinking about the next experiment in our project…

 …

15 Comments Post a comment
  1. Wow…I wish I could come have dinner with you guys! That gravy must be spectacular by now! Yum yum!

    October 26, 2012
    • I’m hoping to test it tomorrow. My wife was re-heating it during my travels to keep it fresh.

      October 26, 2012
  2. your poor wife

    October 26, 2012
    • Actually, my wife was away but she would have enjoyed it 🙂

      October 26, 2012
      • no, I meant that she has to take up the ‘bring to a boil’ chores while you are gone

        October 26, 2012
  3. You have no idea how hungry this is making me.

    October 26, 2012
    • Alright! That’s what I aim for… I’ve made a few things with the result (posts to follow). I am right now in the middle of doing something interesting using the gravy… could be a flop but it looks good so far 🙂

      October 26, 2012
  4. Is amazing that that gravy is still alive and kinking, and how it kiks!! I loved this one, especially the last bit with the pulled pork, can’t wait for those somosas 😉
    How long can this gravy last without spoiling?

    October 27, 2012
    • Well… theoretically forever as long as you keep adding to it and reheating periodically. Practically, though? It will be interesting to see 🙂

      October 27, 2012
      • I just re-read my comment andis kind of weird…sorry 😉

        October 27, 2012
      • HA HA no …. I gathered you meant ‘kicking’ … but kinking sounds interesting too 🙂

        October 27, 2012

Trackbacks & Pingbacks

  1. Samosas with Pork | Sybaritica
  2. The Pulled-Pork Sandwich | Sybaritica
  3. The Sunday Gravy Experiment Part 6- Spicy Sausages | Sybaritica
  4. Sunday Gravy – The Tomato Sauce Base | Sybaritica

Comments, thoughts or suggestions most welcome...

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Meet & Eats

The food that I've had the pleasure of meeting and eating.

Uncle Grumpy's Playroom

Current events, humor, science, religion, satire

Food Travel Lover

走过的地方 尝过的美食 留下的回忆

The Odd Pantry

Essays on food

Reputable Sources

Organizing ferments since 2013

that Other Cooking Blog

. food . photo . sous vide .

REMCooks

My Virtual Cookbook to Share My Love and Joy of Food and Cooking One Recipe at a Time

lola rugula

my journey of cooking, gardening, preserving and more

Yummy Lummy

I cook, photograph and eat food with the occasional restaurant review!

Eye Of the Beholder

A pair of eternally curious eyes and a camera...Life is beautiful.

gluten free zen

Taking The Stress Out Of Gluten-Free Grain-Free & Dairy-Free Living

Clayton's Kitchen

Big flavors and fun cooking from a cubbyhole kitchen

Bunny Eats Design

Happy things, tasty food and good design

DENTIST CHEF

Dentist chef, just a dentistry student who practice the dentist's cooking recipes in a dentist's kitchen

Mad Dog TV Dinners

Guess what's coming to dinner?

Chefsopinion

Real Food & Real Opinions

Bento Days

Making bentos for kids

Garden to Wok

Fresh and tasty!

Bam's Kitchen

Healthy World Cuisine

Trang Quynh

everyone is special in their own way :)

Farm to Table Asian Secrets

Full-Flavored Recipes for Every Season

HolyPrettyApple

If people say that life is too short to drink bad wine, it means also that life is too short to eat crappy food!

The WordPress.com Blog

The latest news on WordPress.com and the WordPress community.

The Unorthodox Epicure

Confessions of an Aspiring Food Snob

The 好吃 Challenge

1 girl, 273 days, 100 recipes

Rabbitcancook

a recipe sharing and bento blog

benleeirene

Just another WordPress.com site

The Food Nazi

Never try to eat more than you can lift

Expat Chef in Barcelona

From my kitchen to yours

Keeping Up With the Holsbys

a journey into my head and my pantry

Nurul's Culinary Adventures

I Love Food, the Universe and Everything!!

FOOD FOR THOUGHT

home-cooking recipes, restaurant reviews, International cuisine ,

Naked Vegan Cooking

Body-positive Vegan Goodness

Bites of Food History

Sharing my Experimental Archaeology of Food

Stefan's Gourmet Blog

Cooking, food, wine

FOODTRAIL

A Journey About Food, Recipes And Destinations

bcfoodieblogger

Fresh, exciting and adventurous food journey

One Man's Meat

Multi-award winning food blog, written in Dublin, Ireland.

%d bloggers like this: