Pork Boston Butt Roast With Gravy Recipes

PORK BUTT ROAST/BOSTON BUTT ROAST WITH MUSHROOM GRAVY

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.

FALL APART BOSTON BUTT PORK ROAST RECIPE

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.

PORK ROAST WITH GRAVY

Steps:

• In a Dutch oven, brown roast in oil on all sides. In a small bowl, combine wine, brown sugar, soy sauce, ginger, garlic and bouillon; pour over roast., Bring to a boil. Reduce heat to low; cover and cook for 45-60 minutes or until pork is tender, basting occasionally with pan juices., Remove roast to a serving platter; keep warm. Pour drippings and loosened browned bits into a 2-cup measuring cup; skim fat. Add enough water to measure 1-1/2 cups. Return to pan., Combine cornstarch and water until smooth; gradually stir into pan. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve with roast.

PORK BOSTON BUTT ROAST WITH GRAVY

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.

ROASTED PORK SHOULDER WITH PAN GRAVY

Steps:

• Preheat the oven to 300 degrees F.
• Sprinkle the pork really well with salt, pepper and paprika. Tie the pork with kitchen twine (or you can purchase it tied from the butcher). Set a roasting rack inside of a roasting pan and place the pork on the rack. Roast for 3 hours, basting periodically.
• After 3 hours remove the pork from the oven and gently lift the rack off the pan. Scatter the carrots, potatoes, onions and garlic in an even layer and season with salt and pepper. Place the rack and pork back on top of the vegetables and continue to roast until the vegetables are caramelized and the pork is tender and yielding, another 2 to 3 hours.
• Remove from the oven and allow the pork to rest for 15 minutes while you make the pan gravy.
• Remove the vegetables to your serving platter and place the pan over the stove-top burner on medium heat. Add the flour and stir to combine with the fat. Gradually stir in the stock, being sure to scrape the bottom of the pan for brown bits. Bring to a simmer so the gravy can fully thicken, and then stir in the parsley. Serve the pork with lots of vegetables and the pan gravy on and around.