PORK BOSTON BUTT ROAST WITH GRAVY
If you are a garlic-lover then you will like this recipe! Plan ahead the roast needs to refrigerated overnight and left out at room temperature for 1-1/2 hours before roasting. If you do not have a roasting pan, then cover the pan completely with heavy foil.
Provided by Kittencalrecipezazz
Categories Pork
Time P1DT3h
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Cut small slits in the roast all over, then stuff with garlic clove halves (as many as you wish).
- Place in a shallow glass pan cover with plastic wrap and refrigerate for 8-24 hours to allow garlic to infuse in the meat.
- Remove from the fridge and allow to sit for 1-1/2 hours or just until the meat is almost room temperature (this might take more than 1-1/2 hours).
- Set oven to 375 degrees.
- Place the roast in a small or medium-size oval roasting pan with a fitted lid.
- In a small cup or bowl mix together 4 tablespoons flour with 1-1-/2 tablespoons salt, 2 teaspoons Italian seasoning, garlic powder and 1 teaspoon black pepper.
- Sprinkle the flour/seasoning mix all over the roast.
- Pour 2 cups water and the vinegar into the bottom of the roasting pan.
- Add in the onion and whole garlic cloves.
- Drizzle the pork evenly with hot sauce.
- Cover with the lid and cook for 3-1/2 hours or until very tender.
- Remove pork from the roasting pan and wrap tightly in foil.
- Pour 1 cup pan drippings into a 2-cup pyrex measuring cup; let stand 10 minutes, then skim off the fat from the top of the glass.
- Melt butter in a large skillet over medium-high; whisk in the remaining 2 tablespoons flour, the pan drippings, broth, red wine and 1/2 teaspoon Italian seasoning; bring to a boil, whisking constantly, then reduce heat to medium and simmer for about 10 minutes.
- Season gravy with black pepper.
- Serve the gravy with the roast.
Nutrition Facts : Calories 551.7, Fat 35.7, SaturatedFat 14.2, Cholesterol 164.1, Sodium 1699.6, Carbohydrate 9.4, Fiber 0.7, Sugar 1, Protein 43.6
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