If you are a garlic-lover then you will like this recipe! Plan ahead the roast needs to refrigerated overnight and left out at room temperature for 1-1/2 hours before roasting. If you do not have a roasting pan, then cover the pan completely with heavy foil.
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- 1 (5 -6 lb) boston butt (pork roast)
- garlic clove (peeled and sliced in half, use as many as you wish)
- 1 tablespoon salt
- 2 teaspoons italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 6 tablespoons flour, divided
- 2 cups water
- 2 tablespoons white vinegar
- 1 medium onion, sliced
- 4 garlic cloves (can use more cloves)
- 3 -4 tablespoons louisiana hot sauce (can use more)
- 3 tablespoons butter
- 1 cup beef broth
- 1/4 cup dry red wine
- 1 pinch italian seasoning
- salt and black pepper
- 1Cut small slits in the roast all over, then stuff with garlic clove halves (as many as you wish).
- 2Place in a shallow glass pan cover with plastic wrap and refrigerate for 8-24 hours to allow garlic to infuse in the meat.
- 3Remove from the fridge and allow to sit for 1-1/2 hours or just until the meat is almost room temperature (this might take more than 1-1/2 hours).
- 4Set oven to 375 degrees.
- 5Place the roast in a small or medium-size oval roasting pan with a fitted lid.
- 6In a small cup or bowl mix together 4 tablespoons flour with 1-1-/2 tablespoons salt, 2 teaspoons Italian seasoning, garlic powder and 1 teaspoon black pepper.
- 7Sprinkle the flour/seasoning mix all over the roast.
- 8Pour 2 cups water and the vinegar into the bottom of the roasting pan.
- 9Add in the onion and whole garlic cloves.
- 10Drizzle the pork evenly with hot sauce.
- 11Cover with the lid and cook for 3-1/2 hours or until very tender.
- 12Remove pork from the roasting pan and wrap tightly in foil.
- 13Pour 1 cup pan drippings into a 2-cup pyrex measuring cup; let stand 10 minutes, then skim off the fat from the top of the glass.
- 14Melt butter in a large skillet over medium-high; whisk in the remaining 2 tablespoons flour, the pan drippings, broth, red wine and 1/2 teaspoon Italian seasoning; bring to a boil, whisking constantly, then reduce heat to medium and simmer for about 10 minutes.
- 15Season gravy with black pepper.
- 16Serve the gravy with the roast.
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Nutritional Facts for Pork Boston Butt Roast With Gravy
Serving Size: 1 (316 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 551.6
- Calories from Fat 320
- Total Fat 35.6 g
- Saturated Fat 14.1 g
- Cholesterol 164.0 mg
- Sodium 1699.5 mg
- Total Carbohydrate 9.4 g
- Dietary Fiber 0.7 g
- Sugars 1.0 g
- Protein 43.6 g
The following items or measurements are not included: