Pork Boston Butt Roast With Gravy

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READY IN: 27hrs
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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