Roast Pork With Garlic-Onion Gravy

Ingredients

• 5 teaspoons cajun spice 
• 3 rib celery chopped
• 14.5 oz chicken broth low-sodium canned
• 3 tablespoons flour all-purpose
• 10  garlic cloves halved
• 1 leaves garnishes: grapes green red sliced
• 3 medium onions halved sliced
• 5 lb pork shoulder roast bone-in
• 8 servings kitchen string 
• 2 tablespoons vegetable oil 
• 5 tablespoons water cold

Equipment

• frying pan
• sauce pan
• oven
• whisk
• sieve
• roasting pan
• kitchen thermometer
• aluminum foil
• measuring cup
• kitchen twine

Directions

1. Preheat oven to 32
2. Make 20 small, deep cuts in roast, and insert garlic pieces. Tie roast with kitchen string, securing at 2-inch intervals. Rub Cajun seasoning onto roast.
3. Cook roast in hot oil in a large heavy skillet over high heat 2 minutes on all sides or until browned.
4. Remove from skillet. Reduce heat to medium.
5. Add onions and celery to skillet; cook, stirring frequently, 5 to 8 minutes or until tender.
6. Place onion mixture in a roasting pan; top with roast.
7. Add broth to pan. Cover loosely with heavy-duty aluminum foil.
8. Bake at 325 for 3 1/2 to 4 hours or until a meat thermometer inserted into thickest portion registers 180 to 18
9. Remove roast from pan; cover with foil, and let stand 20 minutes before slicing.
10. Pour pan drippings through a wire-mesh strainer into a measuring cup to equal 2 cups, adding additional broth or water, if necessary. Discard solids.
11. Whisk together 3 Tbsp. flour and 5 Tbsp. cold water in a medium saucepan.
12. Whisk in pan drippings. Cook, whisking often, over medium-high heat 6 to 7 minutes or until thickened.
13. Serve with pork.
14. Garnish, if desired.