Ingredients
1
bone-in pork shoulder roast (5 to 6 lb)
10
cloves garlic, cut lengthwise in half
5
teaspoons Cajun seasoning
2
tablespoons vegetable oil
3
medium onions, halved lengthwise, sliced
3
stalks celery, chopped
1 3/4
cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
3
tablespoons Gold Medal™ all-purpose flour
5
tablespoons cold water
Fresh thyme sprigs, if desired
Preparation
Heat oven to 325°F. Make 20 small, deep cuts in pork roast; insert garlic cloves in cuts. Tie roast with kitchen string, securing at 2-inch intervals. Rub Cajun seasoning over pork.
In large heavy skillet, heat oil over high heat. Add pork; cook 2 minutes on all sides or until browned. Remove from skillet. Add onions and celery to skillet; cook over medium heat 5 to 8 minutes, stirring frequently, until tender. Place onion mixture in ungreased roasting pan; top with pork. Add broth to pan. Cover loosely with heavy-duty foil.
Roast about 2 hours or until meat thermometer inserted into center of pork reads 145°F. Remove pork from pan to platter; cover with foil and let stand at least 3 minutes.
Pour pan drippings through strainer into 2-cup measuring cup. Discard solids. Add broth or water to measure 2 cups, if necessary. In 2-quart saucepan, mix flour and cold water with whisk. Stir in pan drippings. Cook over medium-high heat 6 to 7 minutes, stirring frequently, until thickened. Serve pork with gravy. Sprinkle with thyme sprigs.
