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    You are in: Home / Recipes / Pork Boston Butt Roast With Gravy Recipe
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    Pork Boston Butt Roast With Gravy

    Total Time:

    Prep Time:

    Cook Time:

    27 hrs

    24 hrs

    3 hrs

    Kittencalskitchen's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut small slits in the roast all over, then stuff with garlic clove halves (as many as you wish).
    2. 2
      Place in a shallow glass pan cover with plastic wrap and refrigerate for 8-24 hours to allow garlic to infuse in the meat.
    3. 3
      Remove 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).
    4. 4
      Set oven to 375 degrees.
    5. 5
      Place the roast in a small or medium-size oval roasting pan with a fitted lid.
    6. 6
      In 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.
    7. 7
      Sprinkle the flour/seasoning mix all over the roast.
    8. 8
      Pour 2 cups water and the vinegar into the bottom of the roasting pan.
    9. 9
      Add in the onion and whole garlic cloves.
    10. 10
      Drizzle the pork evenly with hot sauce.
    11. 11
      Cover with the lid and cook for 3-1/2 hours or until very tender.
    12. 12
      Remove pork from the roasting pan and wrap tightly in foil.
    13. 13
      Pour 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.
    14. 14
      Melt 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.
    15. 15
      Season gravy with black pepper.
    16. 16
      Serve the gravy with the roast.

    Ratings & Reviews:

    • on January 08, 2009

      55

      Wow, Kitten. You've done it again -- this roast is awesome. Falling-off-the-bone tender pork; it was so moist and flavorful that all the ways I've made this type of roast before can't compare. I made it exactly as written, cooked it for 3 hours (until the temp was 170 degrees F) and it came out perfectly. The gravy was delicious too; I poured it over the roast and mashed potatoes. I can't say enough how much we loved it!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 22, 2012

      45

      Wonderful. Usually don't like pork roast, but wow. We had it for supper. Made it just the way you said. Excellent. Next time, I will trim the fat off the roast first, other than that, yummmmooooo

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 31, 2011

      55

      Amazing as usual!!! everyone loved it was perfecg for new years eve,

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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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
    58%
    Total Fat 35.6 g
    54%
    Saturated Fat 14.1 g
    70%
    Cholesterol 164.0 mg
    54%
    Sodium 1699.5 mg
    70%
    Total Carbohydrate 9.4 g
    3%
    Dietary Fiber 0.7 g
    2%
    Sugars 1.0 g
    4%
    Protein 43.6 g
    87%

    The following items or measurements are not included:

    italian seasoning

    italian seasoning

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