Boston Butt Roast With Gravy Recipes

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PORK BUTT ROAST/BOSTON BUTT ROAST WITH MUSHROOM GRAVY



Pork Butt Roast/Boston Butt Roast with Mushroom Gravy image

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

3-4 pounds pork butt roast (also known as a Boston butt roast)
1 tablespoon minced garlic
1 teaspoon dried thyme
1 teaspoon dried sage
2 teaspoons sea salt flakes
1 teaspoon pepper
3-4 cups white or cremini mushrooms (sliced)
1 large white onion (peeled and cut into quarters)
1 1/2 cups chicken broth
2 bay leaves

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

PORK BOSTON BUTT ROAST WITH GRAVY



Pork Boston Butt Roast With Gravy image

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

1 (5 -6 lb) boston butt (pork roast)
garlic clove (peeled and sliced in half, use as many as you wish)
1 tablespoon salt
2 teaspoons italian seasoning
1 teaspoon garlic powder
1 teaspoon black pepper
6 tablespoons flour, divided
2 cups water
2 tablespoons white vinegar
1 medium onion, sliced
4 garlic cloves (can use more cloves)
3 -4 tablespoons louisiana hot sauce (can use more)
3 tablespoons butter
1 cup beef broth
1/4 cup dry red wine
1 pinch italian seasoning
salt and black pepper

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

PORK BUTT ROAST WITH VEGETABLES



Pork Butt Roast with Vegetables image

Very simple, yet tasty. The meat will melt in your mouth. Very little preparation. A must try.

Provided by Kat

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 4h20m

Yield 8

Number Of Ingredients 7

salt and pepper to taste
garlic powder to taste
6 pounds pork butt roast
2 onion, sliced
20 new potatoes, raw
16 carrots, peeled
2 cups mushrooms, halved

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.

Nutrition Facts : Calories 549.1 calories, Carbohydrate 46 g, Cholesterol 123.5 mg, Fat 20.9 g, Fiber 6.8 g, Protein 43.5 g, SaturatedFat 7.1 g, Sodium 277.2 mg, Sugar 8.5 g

BOSTON BUTT ROAST WITH GRAVY



Boston Butt Roast with Gravy image

Categories     Roast     Pork     Dinner

Number Of Ingredients 16

1 5-6 pound Boston butt pork roast
1 tablespoon salt
1/2 tablespoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon pepper
4 tablespoons all-purpose flour
2 cups water
1/4 cup white vinegar
1 onion, chopped
4 cloves garlic
1/4 cup hot sauce
2 tablespoons butter
2 tablespoons flour
1 cup low-sodium beef broth
1/4 cup red wine
1/2 tablespoon Italian seasoning

Steps:

  • Place roast in aluminum foil-lined roasting pan. Sprinkle pork evenly with salt and next 3 ingredients. Sprinkle evenly with 4 Tbs. flour. Pour 2 cups water and 1/4 cup vinegar into bottom of roasting pan. Add onion and garlic cloves. Drizzle pork evenly with hot sauce. Bake at 375 for 3 1/2 hours or until tender. Basting from time to time.
  • Remove pork from roasting pan and wrap in aluminum foil. Pour about 1 cup pan drippings into 2 cup glass measure. Let stand 10 minutes.
  • Skim fat from drippings.
  • Melt butter in a large skillet over medium-high heat. Whisk in remaining 2 Tsp. flour, pan drippings, broth, wine, and 1/2 tsp. Italian seasoning. Bring to a boil, whisking constantly. Reduce heat to medium, and simmer 10 minutes. Serve gravy over sliced pork.

ROBERT'S BOSTON BUTT ROAST



Robert's Boston Butt Roast image

I enjoy watching Emeril Live on Food Network so I checked out his Emeril's Southwest Seasoning and used it on chicken and pork chops. Along came a Boston Butt, so I had to try it. It worked out great on a slow cooked roast.

Provided by Chef Roly-Poly

Categories     Pork

Time 8h15m

Yield 12 serving(s)

Number Of Ingredients 4

5 -6 lbs boston butt, rinsed and patted dry
salt and pepper
1/4 cup Lea & Perrins Worcestershire Sauce
1/4 cup emeril's southwest seasoning (recipe on www.foodtv.com)

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.

Nutrition Facts : Calories 415.9, Fat 29.9, SaturatedFat 10.4, Cholesterol 134.2, Sodium 175.2, Carbohydrate 1.1, Sugar 0.6, Protein 33.4

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