Pork Shoulder with Wine Gravy Recipe | Yummly
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Pork Shoulder with Wine Gravy

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Pork Shoulder with Wine Gravy

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Potatoes, whether roasted, boiled, or mashed, are often served alongside this dish. A green salad dressed in light vinaigrette is also a great side. Leftovers make fabulous sandwiches, with or without gravy. Leftovers make absolutely divine sandwiches. The gravy is optional, but it is quite light and flavorful. The sweeter the wine used in the recipe, the sweeter the gravy will taste.


  • 6 lb. boneless pork shoulder roast
  • 10 cloves garlic (peeled and slivered into fourths)
  • 1 Tbsp. fresh rosemary
  • 1 tsp. dried rosemary
  • 1 Tbsp. fresh thyme
  • 1 tsp. ground thyme
  • 1 1/2 tsp. smoked paprika
  • 2 tsp. fine sea salt
  • 1 tsp. black pepper (freshly ground)
  • 1/2 cup ground mustard (stone-)
  • 5 cups white wine (divided, such as Chardonnay or Pino Grigio)
  • 1/4 cup unsalted butter
  • 1/4 cup flour
  • 1 Tbsp. honey
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    1. Pat-dry the pork shoulder well with paper towels. Place it in a large roasting pan with high sides. With a sharp paring knife, cut 40 (1-inch deep) incisions all over the pork. Insert a garlic sliver into each one (use your finger to make the holes large and deep enough to insert the garlic).
    2. In a medium bowl, combine the rosemary, thyme, paprika, salt, pepper, and mustard; stir to form a thick paste. Coat the top and sides of the shoulder with this paste. Tent aluminum foil over the pork, making sure not to let the foil touch the meat; set aside at room temperature for 30 minutes (or make ahead and keep refrigerated up to 12 hours; bring back to room temperature for 30 minutes before roasting).
    3. Preheat the oven to 425°F.Pour 3 cups of wine around the pork and cover again with the tented foil. Roast for 1 hour. Uncover and add 2 more cups of wine; cover again and continue roasting for 1 hour or until the internal temperature reaches 170°F. Remove roast from the oven and let it stand for 20 minutes; transfer roast to a large cutting board.
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