Boston Butt Roast With Gravy |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 1 |
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For the ultimate in comfort food, serve this Boston Butt roast with gravy-drenched roasted potatoes, carrots, and onions. Ingredients:
1 (5- to 6-pound) boston butt pork roast, trimmed |
1 1/2 tablespoons salt |
1/2 tablespoon italian seasoning |
1 teaspoon garlic powder |
1 teaspoon pepper |
6 tablespoons all-purpose flour, divided |
2 cups water |
1/4 cup white vinegar |
1 onion, chopped |
4 garlic cloves |
1/4 cup hot sauce |
2 tablespoons butter or margarine |
1 cup low-sodium beef broth |
1/4 cup red wine |
1/2 teaspoon italian seasoning |
salt and pepper to taste |
Directions:
1. Place roast in an aluminum foil-lined roasting pan. Sprinkle pork evenly with 1 1/2 tablespoons salt and next 3 ingredients. Sprinkle evenly with 4 tablespoons flour. Pour 2 cups water and vinegar into the bottom of roasting pan. Add onion and garlic cloves. Drizzle pork evenly with hot sauce.
2. Bake at 375° for 3 1/2 hours or until tender. Remove pork from roasting pan, and wrap in aluminum foil. Pour about 1 cup pan drippings into a 2-cup glass measuring cup. Let stand 10 minutes, and skim fat from drippings.
3. Melt butter in a large skillet over medium-high heat; whisk in remaining 2 tablespoons flour, pan drippings, broth, wine, and 1/2 teaspoon Italian seasoning. Bring to a boil, whisking constantly; reduce heat to medium, and simmer 10 minutes. Season with salt and pepper to taste. Serve gravy over sliced pork.
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