Roast Pork Shoulder with Homemade Gravy

Last week, we had a bunch of family over for dinner before my sous chef’s orchestra concert, and we needed a meal that could feed nine people. Originally, we were thinking of making a giant batch of pulled pork…but before I could get too far into the planning of that, my wife’s grandma asked what she could bring. I reflexively said, “YOUR EGGPLANT CASSEROLE!” I may not be the smartest man alive, but I am wise enough to know not to pass up a single chance at her eggplant specialty.

Anyway, knowing that we were going to feast on a tomato based eggplant dish, we started to reevaluate the flavours of our pork. Rather than going BBQ, we opted for an Italian flare to our pork and gave it a garlicky/herbal marinade. Then, we gave it the slow cooker treatment and used the drippings to make a gravy! Lastly, we rounded out the meal with some homemade bread and herb infused riced cauliflower (basically our Harvest Cauliflower Rice but cooked with basil, oregano, parsley, black pepper, and salt) and a side salad.

We even had some leftovers that my sister later used to make a BBQ Pizza (although hers looked much better than ours!).

Time: 7 Hours (Plus an overnight marination)


  • For your Meat:
    • Pork Shoulder
    • Olive Oil
    • Oregano
    • Parsley
    • Basil
    • Black Pepper
    • Garlic
  • For your Gravy:
    • Pork Drippings (with the fat skimmed off)
    • Milk
    • Black Pepper
    • Salt
    • Corn Starch + Warm Water (about a tablespoon of each)


  • Combine your olive oil, oregano, parsley, basil, and black pepper in a small bowl. Then, grate in some fresh garlic with a microplane grater (garlic powder will work in a pinch).
  • Set your pork in a large bowl, brush your mixture atop your pork, cover, and let sit in the fridge overnight.
  • When you’re ready to cook, remove your pork, and place it into your slow cooker.
  • Turn the heat to low, and cook for 6-7 hours. Baste occasionally, and remove fat from the slow cooker bowl as necessary (a lot will render as it cooks).
  • When your meat is done cooking, remove it from the slow cooker, and place it on a cutting board.
  • Slice and/or shred the meat with two forks based on how you want it on your plate.
  • Turn your attention to your gravy.
    • Skim the fat off your excess drippings liquid in the slow cooker (fat’s on top).
    • Pour the leftover drippings (should be a deep amber colour) into a saucepan over low heat.
    • Sprinkle in a little salt and pepper.
    • Combine your corn starch and water. Stir to fully incorporate, and add to your saucepan.
    • Pour in a little milk, and allow everything to simmer and thicken.
  • Plate, devour, and enjoy!

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