PORK BUTT ROAST/BOSTON BUTT ROAST WITH MUSHROOM GRAVY
How to cook a pork butt roast, also known as a Boston butt roast, in your crock pot with a delicious mushroom gravy to enjoy as well.
Provided by Karlynn Johnston
Categories Main Course
Time 8h10m
Number Of Ingredients 10
Steps:
- Pat the pork butt roast dry with paper towels. Place in the bottom of your slow cooker.
- Take thyme, sage, minced garlic, salt and pepper and sprinkle onto the roast in an even layer.
- Arrange the mushrooms and onions around the roast in an even layer. Pour the chicken broth into the bottom of the slow cooker.
- Place the lid on top and cook the roast on low for 7-8 hours.
- To make the mushroom gravy, transfer the roast to a serving platter and cover with foil to keep hot. Remove the bay leaves and if wanted, the large pieces of onion ( I leave them in though.)
- Whisk together 2 tbsp of cornstarch with 1/3 cup of water. Slowly whisk into the mushroom mixture in the bottom of the crock pot until it's smooth and creamy. You may not have to use all of the mixture, just add enough to bring it to the desired consistency.
- Slice the roast and serve with the gravy on top.
Nutrition Facts : Calories 323 kcal, Carbohydrate 4 g, Protein 52 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 142 mg, Sodium 1104 mg, Sugar 1 g, ServingSize 1 serving
FALL APART BOSTON BUTT PORK ROAST RECIPE
Tender Boston marinated Pork Butt Roast Recipe practically falls apart as you cut it. This pork butt or Boston Roast is perfect on its own
Provided by Juliea Huffaker
Categories From Scratch Recipes
Time 16h10m
Number Of Ingredients 6
Steps:
- *** After a generous rub all over the entire roast, cover with plastic wrap and put it in the fridge to marinate overnight! ***
- Variations: You can rub olive oil over your roast before adding spices to give it a bit more moisture, or use liquid smoke!
- Put a wire rack at the bottom of your large roasting pan, then place the Boston Butt Roast FAT SIDE UP on the rack, in the pan, and set on the counter.
- Preheat oven to 450° f, and let the roast come up to room temperature while the oven is preheating. Place roast UNCOVERED into your high temperature oven, and roast for a half hour. Then, turn it down to a 250° f oven temperature for the rest of the day.
- Turn the heat down to 250°f and let it roast uncovered till the exterior develops a "bark" or becomes dry and crispy, about 8 hours for a medium sized roast (about 6 pounds). Make sure the outside is good and CRUSTY... Most people think the "bark" or exterior of the roast is the best part, because that's where are the spices are!
- Then carefully remove roast from oven and completely wrap it in 2 layers of heavy duty aluminum foil.
- Return Boston Butt to the oven and roast at 250° till the internal temperature (at the deepest part of roast) reaches 200° f.
Nutrition Facts : Calories 210 calories, Cholesterol 70 milligrams cholesterol, Fat 14 grams fat, Protein 20 grams protein, ServingSize 4 oz, Sodium 380 milligrams sodium
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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