- 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
How to Make It
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.
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.
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.