For the ultimate in comfort food, serve this Boston Butt roast with gravy-drenched roasted potatoes, carrots, and onions.
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.
I have made this recipe several times and with very little changes. I go a little lighter on the salt & the hot sauce. Other than that...I followed the recipe to a "t"!
It always turns out very tender and moist...and the gravy is to die for!!! :)
I have made this roast twice and it was delicious both times and came out with a marvelous spicy crust. I did not measure the spices but used my own judgement as to the amount that I sprinkled on the meat; after sprinkling, I rubbed the spices all over the roast with my hands to ensure an even coating on all sides. The second time I made it, I substituted Greek seasoning for the Italian and it was just as tasty. The roast is delicious with or without the gravy.
Yuck. I followed the directions because I was thinking the recipe knew something I didn't. The salt and flour sprinkled on the roast just sat there, so the crust was way salty and there was still white flour sitting on it when it was done - 2-1/2 hours, not 3-1/2. There was only 1/8 cup of pan drippings left, and the resulting gravy was tasty but gluey. Needed way more liquid. The meat itself is too fatty for me, but I know that's a matter of taste.
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