Boston Butt Roast With Gravy

Boston Butt Roast With Gravy

For the ultimate in comfort food, serve this Boston Butt roast with gravy-drenched roasted potatoes, carrots, and onions.

  • Yield: Makes 6 to 8 servings


  • 1 none (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 none onion, chopped
  • 4 none 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
  • none Salt and pepper to taste


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.


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Boston Butt Roast With Gravy Recipe