I was off from work yesterday. But had a 4:30 haircut & a 6:00 color here at the house. I took out a boston butt from the freezer. Popped it in the oven around 5:30. Smelled so good!!! Here the recipe
Boston Butt Roast With Gravy
For the ultimate in comfort food, serve this Boston Butt roast with gravy-drenched roasted potatoes, carrots, and onions.
Prep: 20 min.; Bake: 3 hrs., 30 min.; Stand: 10 min.; Cook: 15 min.
YIELD: Makes 6 to 8 servings COURSE: Main Dishes
YIELD: Makes 6 to 8 servings
COURSE: Main Dishes
1 (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 onion, chopped
4 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
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.
Southern Living APRIL 2005