Boston Butt Roast With Gravy Food

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 BUTT ROAST WITH VEGETABLES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat a large frying pan over medium high heat. Sprinkle pork on all sides with salt, pepper and garlic powder; rub into meat. Sear the meat on all sides until lightly brown. Transfer to a roasting pan.
• Place onion slices over meat and in the roasting pan. Fill the pan 2/3 full of water. Cover and place in preheated oven for 3 hours. Add the potatoes and carrots; cover and cook 45 minutes. Add the mushrooms and cook another 15 minutes. Remove and let stand at least 10 minutes before serving.

PORK ROAST, GRAVY & MASHED TATERS

Steps:

• 1. Place roast in crock pot.
• 2. Combine dry onion soup mix, water, beef stock, soy sauce and pepper; pour over roast. NOTE: If you don't have dry onion soup mix on hand, you may have the ingredients on hand to make your own. https://www.justapinch.com/recipes/soup/vegetable-soup/dry-onion-soup-mix.html
• 3. Spread mixed garlic over top of roast.
• 4. Cook on low for 6 to 7 hours. About 1 hour before it's done, start basting with the sauce in bottom of crockpot. With 10 minutes remaining; flip roast to mix in garlic.
• 5. Remove roast from crockpot.
• 6. Add 2 or 3 tablespoons of cornstarch to drippings to thicken gravy. Slice or fork shred roast and serve over mashed potatoes and spoon gravy on top. Enjoy!

CROCK POT PORK ROAST WITH GRAVY

Steps:

• Mix together cream of mushroom soup and condensed French Onion Soup.
• Optional step: dredge thawed pork roast in 1/2 cup flour that has been seasoned with 1 teaspoon salt and 1/2 teaspoon pepper. Brown all sides of pork in a skillet of hot vegetable oil.
• If you do not brown the roast, season all sides with salt and pepper.
• Add pork roast to slow cooker insert. Pour soup mixture over top.
• Cook on low for 8-12 hours or high for 5-6 hours or until the pork is fork tender.

INSTANT POT PORK ROAST WITH VEGETABLES & GRAVY

Steps:

• Trim the fat cap on the roast, this will be a large white area of fat on one side of the roast. Trim it down to about 1/8th of an inch thick. It is ok if you trim through to the meat in some areas. Trim up any other large areas of fat.
• Tie the pork roast with kitchen twine. See the video below for a visual tutorial on tying a roast.
• Rub the roast completely with 1 tbsp of dijon mustard. Sprinkle the Italian dressing mix packet on all sides of the roast.
• Turn the Instant Pot onto saute mode, medium, and add 2 tbsp olive oil. Wait until it becomes hot (it will read hot on the Instant Pot display screen).NOTE: If you are using frozen pork roast, skip this step.
• Place the seasoned pork roast in the pot and brown on both sides, about 3 minutes per side.
• Remove the roast from the pot and set aside.
• YOU CANNOT SKIP THIS STEP OR YOU WILL GET A BURN WARNING DURING PRESSURE COOKING.
• Pour the 2 cups chicken broth into the pot, keeping the saute function on. Scrape the bottom of the pot until ALL the brown bits are scraped up.Tip- you can lift your pot with an oven mit (it will be hot) and tilt it to the side to see if you got all the browned bits up.
• Add the 3 crushed garlic cloves, 1 bay leaf, 1 rosemary sprig and 1 tbsp worcestershire sauce to the pot liquid. It will be very dark in color, that is ok, it is all flavor!
• Add the trivet to the pot and place the pork on the trivet.
• Pop the lid on the pot and lock the pressure valve in place. Set the pot to cook on meat/stew mode for 15 minutes per pound. Ex. For my 3 lb roast it was 45 minutes.NOTE: if you are using a frozen pork roast calculate 20 minutes per pound with a 15 minute natural pressure release.
• Do a 15 minute natural pressure release, then quick release any remaining pressure.
• Remove the roast from the pot and set aside to rest. Leave the liquid in the pot to cook the veggies.
• Add the veggies to the pot and set it to cook on pressure mode, high, for 5 minutes.
• Do a quick release of pressure.
• Remove the veggies, plate them with the roast for serving.
• Season the veggies with salt & pepper.
• Strain the solids from the pot liquid by putting a mesh colander over a bowl. Discard the solids.
• Turn the now empty pot on to saute mode. Melt the 2 tbsp butter in the pot. Sprinkle 1/4 cup all purpose flour into the melted butter and whisk together to make a roux.
• Pour 2 1/2 cups of the reserved and strained liquid into the roux. Whisk vigorously to get rid of any lumps. Let it simmer for 3-5 minutes until it is thickened to your liking. Taste for seasonings.
• Remove the string binding from the roast. Serve the roast cut into slices with the veggies and the gravy on the side.

ROBERT'S BOSTON BUTT ROAST

Steps:

• Preheat oven to 250 degrees F.
• Place roast in deep roasting pan and salt and pepper to taste.
• Rub entire roast with worcestershire sauce, then with Emeril's.
• Southwest Seasoning.
• Cover tightly with foil and bake for 7 to 8 hours.
• Bone should pull out easily when done.
• Cool pan drippings and skim off fat. Pour drippings into saucepan.
• Place on stove on medium heat. Add corn starch mixed with cold water.
• Cook until thickened. Makes great gravy.

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.

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.

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.