Boston Butt Roast With Gravy

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

Preparation

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.