Rating: 4 stars
4 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 2

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

Recipe by Southern Living April 2005

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Recipe Summary

prep:
20 mins
bake:
3 hrs 30 mins
stand:
10 mins
cook:
15 mins
total:
4 hrs 15 mins
Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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