Roast Pork With Garlic-Onion Gravy

• 1 (5- to 6-lb.) bone-in pork shoulder roast
• 10 garlic cloves, halved
• Kitchen string
• 5 teaspoons Cajun seasoning
• 2 tablespoons vegetable oil
• 3 medium onions, halved and sliced
• 3 celery ribs, chopped
• 1 (14.5-oz.) can low-sodium chicken broth
• 3 tablespoons all-purpose flour
• 5 tablespoons cold water
• Garnishes: red grapes, sliced pears, collard green leaves, persimmons

1. Preheat oven to 325u0b0. 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.
2. Cook roast in hot oil in a large heavy skillet over high heat 2 minutes on all sides or until browned. Remove from skillet. Reduce heat to medium. Add onions and celery to skillet; cook, stirring frequently, 5 to 8 minutes or until tender. Place onion mixture in a roasting pan; top with roast. Add broth to pan. Cover loosely with heavy-duty aluminum foil.
3. Bake at 325u0b0 for 3 1/2 to 4 hours or until a meat thermometer inserted into thickest portion registers 180u0b0 to 185u0b0. Remove roast from pan; cover with foil, and let stand 20 minutes before slicing.
4. 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.
5. Whisk together 3 Tbsp. flour and 5 Tbsp. cold water in a medium saucepan. Whisk in pan drippings. Cook, whisking often, over medium-high heat 6 to 7 minutes or until thickened. Serve with pork. Garnish, if desired.

garlic, kitchen string, cajun seasoning, vegetable oil, onions, celery, chicken broth, allpurpose, cold water, red grapes

Taken from www.myrecipes.com/recipe/roast-pork-with-garlic-onion-gravy (may not work)