This hearty pork gravy is a family favorite! Made with tender pork, flavorful herbs, and rich broth, it’s the perfect topping for mashed potatoes, biscuits, or even rice.
You can’t go wrong when the gravy is this good! I love making extra so I can enjoy it for days. Trust me, it makes leftovers sing! 😋
Every Sunday, I look forward to this warm, comforting dish. It’s simple to whip up and fills the kitchen with amazing smells. It’s the ultimate cozy food!
Key Ingredients & Substitutions
Pork Shoulder or Pork Butt: These cuts have the right fat content for tender gravy. If you can’t find them, you can use pork loin, but it might not be as juicy. Try to cook it just until tender, so it doesn’t dry out.
Vegetable Oil or Bacon Fat: I love using bacon fat for the extra flavor, but any cooking oil works well, too. If you’re looking for a healthier option, you can choose olive oil.
Onion and Garlic: These aromatics create a great base for the gravy. If you’re avoiding onion or garlic, feel free to use shallots or a little onion powder instead.
Broth: Chicken or pork broth adds depth. You can use low-sodium broth to control salt levels, or vegetable broth for a lighter flavor. Homemade broth is always an excellent choice!
All-Purpose Flour: This is used to thicken the gravy. If you need a gluten-free option, cornstarch can be used as a substitute. Just mix it with a bit of water before adding it to avoid lumps.
How Do I Make Sure My Gravy Has the Right Consistency?
Getting the gravy to the perfect thickness can be tricky, but it’s all about the roux and simmering properly.
- First, cook the flour with the onions and garlic to remove any raw taste. Make sure it turns a light golden color.
- When adding the broth, do it slowly while whisking to prevent lumps.
- If the gravy is too thick, add a bit more broth or water. If it’s too thin, let it simmer uncovered to reduce.
Patience is key! Letting it simmer will also enhance the flavors, making the gravy taste even better. Enjoy your cooking!
Mama’s Classic Sunday Pork Gravy Recipe
Ingredients You’ll Need:
For the Gravy:
- 1.5 pounds pork shoulder or pork butt, cut into chunks
- 2 tablespoons vegetable oil or bacon fat
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 3 cups chicken or pork broth
- 2 tablespoons all-purpose flour
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika (optional)
- 1 bay leaf
- Fresh parsley for garnish (optional)
How Much Time Will You Need?
This delightful pork gravy recipe takes about 15 minutes to prepare and about 1.5 to 2 hours to cook. In total, you’re looking at around 2 hours and 15 minutes from start to finish, allowing for a deliciously tender pork and richly flavored gravy. Perfect for a lovely Sunday dinner!
Step-by-Step Instructions:
1. Brown the Pork:
Start by heating the vegetable oil or bacon fat in a heavy skillet or Dutch oven over medium-high heat. Once hot, add the pork chunks in batches to avoid overcrowding the pan. Brown the pork on all sides until it’s nicely caramelized, which should take about 6-8 minutes. Once done, remove the pork to a plate and set it aside.
2. Sauté the Aromatics:
In the same skillet, add the chopped onion. Cook it over medium heat until it softens and turns translucent, which takes about 4-5 minutes. Once the onion is ready, add the minced garlic and cook for another minute until it becomes fragrant.
3. Make the Roux:
Next, sprinkle the flour over the onions and garlic, stirring constantly to form a roux. Cook this mixture for about 2 minutes to eliminate any raw flour taste. This helps to thicken the gravy nicely!
4. Combine Ingredients:
Gradually whisk in the broth while stirring to avoid any lumps. Return the browned pork to the skillet. Then, add the salt, black pepper, dried thyme, paprika (if using), and the bay leaf. Stir everything together so the flavors blend beautifully.
5. Simmer to Perfection:
Bring the mixture to a gentle simmer. Once it starts bubbling, reduce the heat to low, cover the skillet, and let it cook gently for about 1.5 to 2 hours. You want the pork to be tender and the gravy to thicken up.
6. Final Touches:
Once the pork is tender, remove the bay leaf and taste the gravy. Adjust the seasoning with more salt or pepper as desired. Give it a good stir!
7. Serve and Enjoy:
Serve the hot pork gravy over a bed of mashed potatoes, rice, or fluffy biscuits. Feel free to garnish with fresh parsley for a pop of color. Enjoy this classic Sunday comfort food with your family!
FAQ about Mama’s Classic Sunday Pork Gravy Recipe
Can I Use a Different Cut of Pork?
Absolutely! While pork shoulder or pork butt is recommended for its fat content and tenderness, you can use pork loin or even pork tenderloin. Just be careful not to overcook it, as leaner cuts can dry out more easily.
How Do I Thicken the Gravy Further if Needed?
If the gravy isn’t thick enough to your liking, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir this mixture into the simmering gravy and cook for a few more minutes until it thickens. Make sure to whisk well to prevent lumps!
Can I Make This Gravy Ahead of Time?
Definitely! You can prepare the gravy ahead of time and store it in the refrigerator for up to 3 days. Reheat it on the stove over low heat, adding a splash of broth if it thickens too much during storage. It tastes even better the next day!
What Should I Serve with This Gravy?
This pork gravy is perfect over mashed potatoes, rice, or biscuits. It also pairs well with roasted vegetables or a simple green salad on the side for a complete meal. Enjoy your cozy Sunday feast!
