BOSTON BUTT ROAST WITH GRAVY

Boston Butt Roast with Gravy image

Number Of Ingredients 16

1 5-6 pound Boston butt pork roast
1 tablespoon salt
1/2 tablespoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon pepper
4 tablespoons all-purpose flour
2 cups water
1/4 cup white vinegar
1 onion, chopped
4 cloves garlic
1/4 cup hot sauce
2 tablespoons butter
2 tablespoons flour
1 cup low-sodium beef broth
1/4 cup red wine
1/2 tablespoon Italian seasoning

Steps:

Place roast in aluminum foil-lined roasting pan. Sprinkle pork evenly with salt and next 3 ingredients. Sprinkle evenly with 4 Tbs. flour. Pour 2 cups water and 1/4 cup vinegar into 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. Basting from time to time.
Remove pork from roasting pan and wrap in aluminum foil. Pour about 1 cup pan drippings into 2 cup glass measure. Let stand 10 minutes.
Skim fat from drippings.
Melt butter in a large skillet over medium-high heat. Whisk in remaining 2 Tsp. flour, pan drippings, broth, wine, and 1/2 tsp. Italian seasoning. Bring to a boil, whisking constantly. Reduce heat to medium, and simmer 10 minutes. Serve gravy over sliced pork.