𝐑𝐎𝐀𝐒𝐓𝐄𝐃 𝐏𝐎𝐑𝐊 𝐒𝐇𝐎𝐔𝐋𝐃𝐄𝐑 𝐰𝐢𝐭𝐡 𝐆𝐑𝐀𝐕𝐘 𝐀𝐔 𝐉𝐔𝐒| 𝐍𝐄𝐖 𝐘𝐄𝐀𝐑𝐒 𝐃𝐀𝐘 𝐎𝐑 𝐀𝐍𝐘 𝐃𝐀𝐘 𝐏𝐎𝐑𝐊 𝐑𝐎𝐀𝐒𝐓| 𝐂𝐑𝐄𝐎𝐋𝐄 𝐂𝐀𝐉𝐔𝐍 𝐃𝐄𝐋𝐈𝐂𝐈𝐎𝐔𝐒

This recipe is for a Creole and Cajun inspired ROASTED PORK SHOULDER WITH GRAVY AU JUS. Drippings from the pork are used to make a delicious gravy au jus as an accompaniment. Great for a New Years' day or any day dinner.
Give this good luvin from the oven recipe for ROASTED PORK SHOULDER WITH GRAVY AU JUS a try.
And remember: When yah mix a lil’ bit of Creole wit a lil’ bit of Cajun -- dats good eatin’.
𝐋𝐈𝐍𝐊𝐒 𝐓𝐎 𝐌𝐑𝐒. 𝐂𝐋𝐎𝐓𝐄𝐀𝐋'𝐒 𝐂𝐑𝐄𝐎𝐋𝐄 𝐒𝐄𝐀𝐒𝐎𝐍𝐈𝐍𝐆:
[𝗘𝗧𝗦𝗬]: 𝗵𝘁𝘁𝗽://𝗯𝗶𝘁.𝗹𝘆/𝗖𝗿𝗲𝗼𝗹𝗷𝘂𝗻𝗖𝗼𝗻𝘁𝗲𝘀𝘀𝗮𝘀
[𝗔𝗠𝗔𝗭𝗢𝗡]: 𝗵𝘁𝘁𝗽://𝗯𝗶𝘁.𝗹𝘆/𝗖𝗿𝗲𝗼𝗹𝗷𝘂𝗻𝗰𝗼𝗻𝘁𝗲𝘀𝘀𝗮𝘀
𝐈𝐍𝐆𝐑𝐄𝐃𝐈𝐄𝐍𝐓𝐒:
𝐏𝐎𝐑𝐊 𝐒𝐇𝐎𝐔𝐋𝐃𝐄𝐑
1 pod GARLIC, sliced thin
1 sprig THYME LEAVES
2 teaspoons BUTTER, melted
1 teaspoon CREOLE SEASONING
1 teaspoon TABLE SALT
1 teaspoon ground BLACK PEPPER
2 teaspoons dried MARJORAM
𝐆𝐑𝐀𝐕𝐘 𝐀𝐔 𝐉𝐔𝐒
1/3 cup PORK DRIPPINGS
1 tablespoon SALTED BUTTER
1 tablespoon ALL-PURPOSE FLOUR
1/4 cup WHITE WINE