Pork Butt Roastboston Butt Roast With Mushroom Gravy Recipes

SUNDAY PORK ROAST WITH MUSHROOM GRAVY

Steps:

• Pat pork dry with paper towels and rub with 1 t thyme, 1 t sage, 2 t salt, and 1 t pepper.
• Arrange roast in roasting pan fat side up and cook at 300 degrees until beginning to brown - about 3 hours.
• While roast is cooking, combine onion, mushrooms, broth,1 c water, bay leaf, 1/2 t thyme, and 1/2 t sage in a small bowl.
• When roast is beginning to brown add contents of the bowl to roasting pan and continue to roast until skewer inserted meets no resistance, about another 3 hours.
• Transfer roast to cutting board, tent with foil and let rest for 30 minutes.
• Discard onion and bay leaf and strain contents of roasting pan through fine mesh strainer into fat separator. Reserve mushrooms.
• Pour defatted pan juices into measuring cup (should be about 1 c) and add water to make 1 1/2 cups.
• Transfer 2 T fat from separator to large saucepan and heat over medium high heat until shimmering.
• Stir in 2 T flour and cook until golden, stirring constantly (1-2 minutes).
• Slowly whisk in pan juices and bring to a boil.
• Add mushrooms and simmer over medium-low heat until gravy is slightly thickened, about 5 minutes.

SUNDAY DINNER PORK ROAST WITH MUSHROOM GRAVY

Steps:

• Preheat the oven to 450 degrees F.
• Pierce the roast all over with the tip of a paring knife and stuff one clove of garlic into each hole, followed by a few drops of hot sauce. Sprinkle on all sides with Essence and garlic powder and rub into the meat. Heat the oil in a Dutch oven over medium-high heat and brown the roast evenly on all sides, about 10 to 15 minutes. Add the chopped onion, celery, bell pepper, and enough water to come 1-inch up the sides of the pan. Add the teriyaki sauce, Worcestershire sauce, and stir to combine and loosen any browned bits on the bottom of the pan. Cover and bake for 45 minutes.
• Reduce the oven temperature to 350 degrees F and add a more water as necessary to come 1-inch up the sides of the pan. Continue to cook until very tender, about 3 1/2 hours total cooking time.
• Meanwhile, to make the gravy, melt 4 tablespoons of the butter in a medium saucepan. Whisk in the flour and cook, stirring constantly, over medium heat, until milk chocolate-colored roux is formed, about 15 minutes. Add the onion, bell pepper, celery, garlic, and the white part of the green onions, and cook until the vegetables are soft but not browned, about 5 minutes. Whisk in the beef stock and heavy cream and cook until thickened, 10 to 15 minutes.
• While the sauce is simmering, melt the remaining 2 tablespoons of butter in a medium skillet over medium-high heat. Add the mushrooms and cook, stirring, until tender and golden brown around the edges, about 5 minutes. Add the mushrooms and teriyaki sauce to the gravy and simmer until flavors come together, about 3 minutes. Remove from the heat and cover to keep warm.
• Remove the roast from the oven and transfer to a platter. Cover loosely with foil to keep warm. Strain the pan juices through a fine mesh strainer into the gravy and simmer until heated through and thickened, about 5 minutes. Season with salt and pepper, to taste, and serve over the carved roast.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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.