This rich and hearty pork gravy is a classic comfort food that warms the soul. With tender chunks of meat and a flavorful sauce, it’s perfect over mashed potatoes or biscuits!
Key Ingredients & Substitutions
Pork Shoulder: It’s the best choice for this recipe because it has a good balance of fat and meat. If you want a leaner option, you could use pork loin, but remember it might not be as tender. Chicken or turkey could also work if you’re looking for a lighter protein.
Onion: A medium yellow onion brings sweetness and depth. If you have a sweet onion on hand, that’s a great substitute! Red onion adds a bit of color but will change the flavor slightly. You can also use shallots for a milder taste.
Garlic: Fresh garlic is key for flavor! If you’re in a pinch, garlic powder can replace fresh garlic, at about 1/8 teaspoon per clove. But use fresh if you can for the most vibrant taste!
Pork Broth: I love using pork broth for its rich flavor, but chicken broth works perfectly too. If you’re vegetarian, vegetable broth can be a great alternative while still providing a good flavor base.
How Do I Make the Perfect Roux?
The roux is crucial for thickening your gravy. If you’re new to making one, don’t worry! Here’s how to do it right:
- After sautéing your onions and garlic, lightly sprinkle the flour over the mix. Make sure to stir continuously while it cooks. This helps eliminate any lumps.
- Cook it for 2-3 minutes to get rid of the raw flour taste and create a nice golden color. You want it well-cooked but not burned!
- Once you add the broth, keep whisking to mix everything smoothly. This will help create that rich and creamy texture in your gravy.
Just remember, patience is key! Allow it to simmer so the flavors meld together nicely. Happy cooking!
Mama’s Sunday Pork Gravy
Ingredients You’ll Need:
For the Gravy:
- 1 pound pork shoulder or pork stew meat, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups pork broth or chicken broth
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional, for depth)
- 1/2 teaspoon dried thyme or sage (optional)
- Fresh parsley, chopped (for garnish)
Time Needed:
This delicious pork gravy will take about 10 minutes of prep time and 1 to 1.5 hours of cooking time to allow the flavors to develop and the pork to become tender. So, in total, plan for about 1 hour and 40 minutes to fully enjoy this comfort food delight!
Step-by-Step Instructions:
1. Brown the Pork:
Start by heating the vegetable oil in a large skillet or pot over medium-high heat. Once it’s hot, add the pork pieces and brown them on all sides for about 5-7 minutes. This step adds lots of flavor! After browning, remove the pork from the skillet and set it aside.
2. Sauté the Aromatics:
In the same skillet, toss in the butter and let it melt. Then, add the finely chopped onion and sauté until it becomes translucent, about 3-4 minutes. Next, stir in the minced garlic and cook for another minute until fragrant—you want your kitchen to smell amazing!
3. Make the Roux:
Sprinkle the flour over the sautéed onions and garlic while stirring constantly to create a roux. Cook this mixture for 2-3 minutes until it becomes lightly browned. This roux will help thicken your gravy.
4. Add the Broth:
Gradually whisk in the pork broth to avoid any lumps, stirring continuously. Bring the mixture to a gentle simmer. You’ll see it start to thicken as it heats up.
5. Combine Everything:
Now, return the browned pork to the pot. Add the salt, pepper, smoked paprika, and thyme or sage if you’re using them. Stir everything together nicely.
6. Simmer Until Tender:
Reduce the heat to low, cover the skillet, and let everything simmer gently for 1 to 1.5 hours. Make sure to stir occasionally to prevent sticking. The pork will become tender, and the gravy will thicken beautifully.
7. Final Adjustments:
After simmering, taste your gravy and adjust the seasoning as needed. If you find the gravy too thick, simply add a bit more broth or water until it’s just right for you.
8. Serve and Enjoy:
Serve this hearty pork gravy hot over mashed potatoes, rice, or biscuits. Don’t forget to garnish with freshly chopped parsley for a pop of color and flavor! Enjoy the comforting goodness that reminds you of home!
Frequently Asked Questions About Mama’s Sunday Pork Gravy
Can I Use a Different Cut of Pork?
Absolutely! While pork shoulder is ideal for its tenderness and flavor, you can also use pork loin or even pork chops. Just keep in mind that leaner cuts may require less cooking time to avoid drying out.
What If I Don’t Have Pork Broth?
No problem! You can easily substitute chicken broth or even vegetable broth. Each will give a slightly different flavor, but all will work well in this recipe!
Can I Make This Gravy Ahead of Time?
Yes, you can! Prepare the gravy up to the point of simmering the pork, then let it cool and store it in an airtight container in the fridge for up to 3 days. When ready to serve, reheat on the stove, adding more broth if necessary to reach your desired consistency.
How Should I Store Leftovers?
To store leftovers, place them in an airtight container and keep them in the refrigerator for up to 3 days. You can also freeze the gravy in a freezer-safe container for up to 3 months. Just remember to thaw it in the fridge overnight before reheating!
