Pork Boston Butt Roast With Gravy
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.
- Ready In:
- 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.
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I had a 6 1/2lb pork butt. I trimmed most of the fat. (thick layer on bottom). I prepared exactly as stated and cooked it in my heavy Le Creuset Roaster. The meat fell off the bone allright, but there was soooo muck grease in the bottom and the rest was charred onto the sides of the pan. No way to make a gravy from this. I shredded it, added bar-b-qu sauce and we ate it on a bun. Good taste, but too much work for what I got.It has taken 2 days to get my roaster clean.Reply
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!1Reply