This Mama’s Sunday Pork Gravy is rich and hearty, perfect for cozy dinners. Made with tender pork, flavorful herbs, and a thick, savory sauce, it’s a dish that warms the heart!
Honestly, the smell alone will have everyone gathering in the kitchen! I love serving it over mashed potatoes or pasta—it’s just heavenly comfort food that makes you smile. 😋
Key Ingredients & Substitutions
Pork Shoulder or Butt: These cuts are ideal for slow cooking due to their fat content, which makes the meat tender and flavorful. If you want a leaner option, consider using pork loin, but it may not be as juicy.
Vegetable Oil or Lard: Both work well, but I lean towards lard for its traditional flavor. You can also use olive oil if you want a lighter taste.
Onion: A large onion is essential, bringing sweetness to the gravy. Yellow onions are my go-to, but white or even shallots could also work in a pinch.
Chicken Broth: Homemade is best if you have it, but low-sodium store-bought broth is perfectly fine. For a twist, vegetable broth adds a nice flavor, too.
Herbs: Thyme and sage are fantastic, but if you’re out, Italian seasoning or a mix of dried herbs can add similar flavors.
How Do I Make Sure My Pork is Tender and Flavorful?
Cooking the pork low and slow is key. Here’s how it works:
- After browning the pork, don’t rush it back into the pot. Let it get nice and caramelized—this adds a lot of depth to your gravy.
- Keep the heat low once the gravy is simmering. This gentle cooking allows the collagen in the pork to break down, making it melt-in-your-mouth tender.
- If the sauce seems too thin after your cooking time, just let it simmer uncovered for a few extra minutes to thicken up.
Mama’s Sunday Pork Gravy
Ingredients You’ll Need:
- 2 pounds pork shoulder or pork butt, cut into chunks
- 3 tablespoons vegetable oil or lard
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups chicken broth or water
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1/2 teaspoon black pepper
- Salt to taste
- Fresh parsley, chopped (for garnish)
- Optional: splash of apple cider vinegar or Worcestershire sauce for depth
How Much Time Will You Need?
This comforting pork gravy will take about 15 minutes for prep and 1.5 to 2 hours for cooking. You’ll spend some time browning the pork and sautéing the vegetables, then let it simmer gently until the meat is tender and the gravy is rich and thick. Perfect for a cozy Sunday meal!
Step-by-Step Instructions:
1. Sauté the Pork:
In a large skillet or heavy pot, heat the vegetable oil or lard over medium-high heat. Once hot, add the pork chunks. Lightly season with salt and cook until they are nicely browned on all sides. This should take about 5-7 minutes. Once browned, remove the pork and set it aside.
2. Cook the Vegetables:
In the same pot, toss in the chopped onion. Sauté it for about 5-7 minutes until it becomes translucent and starts to brown. This will enhance the flavor of your gravy. After that, stir in the minced garlic and let it cook for just another minute until fragrant.
3. Create the Roux:
Sprinkle the flour over the sautéed onions and garlic. Stir continuously to make a roux, cooking for about 2-3 minutes until the flour turns golden and smells delicious. This step is key for thickening your gravy later on!
4. Add the Broth:
Gradually whisk in the chicken broth (or water), scraping up the browned bits from the bottom of the pot. This adds great flavor. Bring the mixture to a gentle simmer.
5. Combine the Ingredients:
Return the browned pork to the pot. Stir in the dried thyme, sage, and black pepper. Let everything simmer together, then reduce the heat to low, cover, and cook for about 1.5 to 2 hours. You want the pork to be super tender and the gravy to thicken nicely.
6. Final Touches:
Once the pork is tender, taste your gravy and adjust the salt and seasoning as needed. If you’d like, add a splash of apple cider vinegar or Worcestershire sauce for an extra layer of flavor. It’s optional but highly recommended!
7. Serve and Enjoy:
Garnish your delicious pork gravy with fresh chopped parsley for a touch of color. Serve it hot over fluffy mashed potatoes, rice, or buttered noodles for a warm, comforting meal that everyone will love!
Frequently Asked Questions (FAQ)
Can I Use Other Cuts of Pork for This Recipe?
Absolutely! While pork shoulder or butt is ideal due to its fat content, you can also use pork loin, though it’s leaner and may dry out faster. Just be sure to watch the cooking time!
What Should I Do If My Gravy Is Too Thin?
If your gravy turns out too thin, you can thicken it further by simmering it uncovered for an additional 10-15 minutes. Alternatively, mix a tablespoon of cornstarch with a little bit of water to create a slurry, and stir that in as it simmers.
Can I Make This Dish Ahead of Time?
Yes, you can! Prepare the gravy up to a day in advance, then cool it, cover, and refrigerate. Reheat it gently on the stove, adding a little broth if it thickened too much while chilling.
What’s the Best Way to Store Leftover Gravy?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove over low heat, stirring occasionally for even heating!
