Prep 24 hrs
Cook 3 hrs
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.
- 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
- Cut small slits in the roast all over, then stuff with garlic clove halves (as many as you wish).
- Place in a shallow glass pan cover with plastic wrap and refrigerate for 8-24 hours to allow garlic to infuse in the meat.
- 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).
- Set oven to 375 degrees.
- Place the roast in a small or medium-size oval roasting pan with a fitted lid.
- 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.
- Sprinkle the flour/seasoning mix all over the roast.
- Pour 2 cups water and the vinegar into the bottom of the roasting pan.
- Add in the onion and whole garlic cloves.
- Drizzle the pork evenly with hot sauce.
- Cover with the lid and cook for 3-1/2 hours or until very tender.
- Remove pork from the roasting pan and wrap tightly in foil.
- 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.
- 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.
- Season gravy with black pepper.
- Serve the gravy with the roast.
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!
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
Amazing as usual!!! everyone loved it was perfecg for new years eve,