'Michael creates a tender roast loaded with incredible depths of flavor out of his favorite cut of meat! Get the recipe ▶ https://foodtv.com/3Xre8Uw Subscribe to Food Network ▶ http://foodtv.com/YouTube Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin\' with some of the best chefs around the world. We\'ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Roasted Pork Shoulder with Pan Gravy RECIPE COURTESY OF MICHAEL SYMON Level: Easy Total: 6 hr 25 min Active: 25 min Yield: 8 to 12 servings Ingredients One 6-to-8-pound pork shoulder (boned out, no skin) Kosher salt and freshly ground black pepper Paprika, for sprinkling 5 medium carrots, cut in half, then cut in half lengthwise 8 whole red potatoes 2 medium onions, quartered 4 to 6 cloves garlic 1/2 cup all-purpose flour, plus more if necessary 3 cups chicken stock 1/2 cup flat-leaf parsley leaves, finely chopped Directions Preheat the oven to 300 degrees F. Sprinkle the pork really well with salt, pepper and paprika. Tie the pork with kitchen twine (or you can purchase it tied from the butcher). Set a roasting rack inside of a roasting pan and place the pork on the rack. Roast for 3 hours, basting periodically. After 3 hours remove the pork from the oven and gently lift the rack off the pan. Scatter the carrots, potatoes, onions and garlic in an even layer and season with salt and pepper. Place the rack and pork back on top of the vegetables and continue to roast until the vegetables are caramelized and the pork is tender and yielding, another 2 to 3 hours. Remove from the oven and allow the pork to rest for 15 minutes while you make the pan gravy. Remove the vegetables to your serving platter and place the pan over the stove-top burner on medium heat. Add the flour and stir to combine with the fat. Gradually stir in the stock, being sure to scrape the bottom of the pan for brown bits. Bring to a simmer so the gravy can fully thicken, and then stir in the parsley. Serve the pork with lots of vegetables and the pan gravy on and around. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #MichaelSymon #FoodNetwork #RoastedPorkShoulder #PanGravy Michael Symon\'s Roasted Pork Shoulder with Pan Gravy | Food Network https://www.youtube.com/watch?v=fOWQFvLJJSQ'
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