Pork Butt Roastboston Butt Roast With Mushroom 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.

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.