ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Boston Butt Roast With Gravy

Prep time 20 mins
Bake time 3 hrs, 30 mins
Stand time 10 mins
Cook time 15 mins
Yield Makes 6 to 8 servings
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

How to Make It

  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.