Crock Pot Pork Roast & Gravy

Slow-cooked seasoned pork shoulder roast or Boston butt with homemade gravy made with the rendered stock and drippings and no canned soups or cornstarch.

📝 Ingredients

• 1 pork large pork shoulder or butt roast
• 2 teaspoons salt
• 2 teaspoons smoked paprika
• 1 teaspoon pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 4 cups rendered pork stock
• 1/2 cup rendered pork fat
• 1/2 cup all-purpose flour (see note)
• Salt & pepper to taste

👨‍🍳 Instructions

1. 1Combine seasonings then rub over all sides of pork roast. Place the roast, fat side down (if applicable) into a large crock pot.
2. 2Cook per one of the time/temp methods below:
3. 3HIGH - cook for 5-6 hours
4. 4LOW - cook for 9-10 hours
5. 5COMBO (preferred): cook on High 4 hours then Low 3-4 additional hours.
6. 6Turn off heat then allow the roast to rest in the cooker, covered, for 2 hours.
7. 7Remove meat to a pan then cover with aluminum foil while the gravy is made.
8. 8Remove bone (if applicable) and all fatty bits, placing sections of cooked pork on a cutting board or pan (depending on how you want to serve it - use a pan if topping with some of the gravy).
9. 9Once the meat is removed from the crock, pour all rendered juices through a strainer into a 4-cup measuring pitcher. If you have more than will fit in the pitcher, simply pour into another vessel.
10. 10Allow the juices to sit still at room temperature for several minutes until the fat and liquid separate.
11. 11Using a ladle and a still hand, ladle off the rendered fat into a separate measuring pitcher (see pictures above recipe card). You should get about 1/2 cup fat with 4 cups stock remaining. If not, supplement fat with butter and stock with chicken or beef broth to reach those amounts.
12. 12Add rendered pork fat and flour to a skillet then whisk until smooth over medium-high heat. Continue whisking and cooking approximately 5 minutes or until light golden brown.
13. 13Turn off heat and allow roux to cool 2-3 minutes. It is insanely hot at this point so we don't want to add liquid yet.
14. 14Turn heat on to medium then slowly add stock to the skillet, whisking constantly until smooth. Continue cooking until thickened per your preference.
15. 15Set heat to low and cover skillet until ready to use.