This tender pork rolled with bright herbs is only made better with a side of citrus gravy. When I mixed the pan drippings with orange juice, lemon juice and cream, I had no idea it would end up this tasty. The gravy is so good I could almost drink a glass of it.
I was watching the Food Network a couple of weeks ago and someone was preparing this amazing looking sandwich with a rolled stuffed pork butt. I don’t remember what show it was. I think maybe Diners, Drive-Ins and Dives. The featured chef didn’t provide the exact recipe. He just mentioned the herbs rolled inside the pork.
I quickly grabbed my iPhone and typed in all of the herbs, so I could try to re-create the dish. Instead of serving it with gravy, he sautéed the sliced meat in a pan with garlic and pepperoncinis and topped it with cheese. Then he slid it into a ciabatta roll.
After I cooked the pork, it looked so great when it came out of the oven, I skipped the sandwich-making plan and whipped up a gravy instead. I had a lemon and orange on hand since I used them for the zest, so I juiced them and added the juice to the drippings. A little cream to balance the acid and oh yeah baby! Dinner is ready.
- 3-4 lb. boneless pork shoulder
- olive oil
- 2 cloves garlic
- 2 tsp. kosher salt
- 1 tsp. course black pepper
- 1 tsp. dried parsley
- 1 tsp. dried rubbed sage
- 1 tsp. dried chopped rosemary
- 1 tsp. fennel seed or ½ tsp. ground fennel
- ½ tsp. red pepper flakes
- 2 lemons
- 1 naval orange
- more salt and pepper
- 2 cups water
- 2 T. butter
- 2 T. flour
- ¼ cup cream
In a small bowl, combine minced garlic, salt, pepper, parsley, sage, rosemary, fennel, pepper flakes, zest of 1 lemon, zest of half an orange.
Using a sharp boning knife, cut a boneless pork shoulder into a flat piece. Place the knife at any point, begin cutting at a diagonal about an inch under the surface. Continue cutting until you have a flat piece of meat about an inch thick.
Drizzle the surface of the meat with olive oil. Rub in the oil and the spice mixture.
Roll the pork back up in the same direction it was originally. Sprinkle with salt and pepper. Tie with string or butchers netting.
Place on a rack in a 13x9 pan. Bake in a 350-degree oven for 2-3 hours. After the first 30 minutes, add 1 cup of water to the pan. After another hour, add another cup of water to the pan.
Once cooked through (mine took 2 hours). Remove from the oven.
Remove the netting and cover with foil. Let it rest for at least 30 minutes.
To make the citrus gravy, add butter and flour to a saucepot. Stir over medium heat for about 5 minutes to make a roux.
Pour the drippings from the roasting pan into the saucepot. Add the juice of 2 lemons and one orange. Stir, until thickened. Add cream. Strain.
Slice the pork and serve with the citrus gravy.