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.
Boston Butt Roast With Gravy
kitchenagogo Posted: 09/06/09
au90grad Posted: 09/04/10
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.
bigman8640 Posted: 09/26/10
I stumbled onto this about a year ago. Since then I have made 30 - 40+. I have made at home, for families with funerals, just get togethers. EVERYONE loves this. I go lighter on hot sauce though.
JustmeinWI Posted: 03/27/12
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!!! :)