Braised Pork over Creamed Potatoes

As you can tell, I'm on a comfort food kick.  This is a great meat and potatoes dish.  The pork cooks for hours until it's falling from the bone and meltingly tender.

Begin with a 5 pound bone-in pork shoulder roast.  Liberally coat with a mixture of salt, pepper, granulated garlic and onion powder.

In a LARGE Dutch oven, heat 3 T. oil over high heat and sear until roast is browned.  Add enough water to come up halfway on roast.  Add two bay leaves, cover Dutch oven and lower heat to let roast simmer and make broth.
 

At this point you can continue braising on top of the stove or you can can place in a 350 degree oven.  Depending on the size of the roast, it will need to cook for 3 - 4 hours until it reaches an internal temperature of 180 degrees for slicing or 195-205 degrees for pulled pork.

Melt a few teaspoons of butter in a skillet over medium high heat.  Sprinkle in a few teaspoons of flour and stir a few minutes until the raw flour taste has been cooked out of the flour.  Pour in a cup or so of pan drippings and, stirring constantly, cook until the gray has thickened to your liking.