Pork Boston Butt Roast with Gravy
Elevate your family dinner with this succulent Pork Boston Butt Roast with Gravy, a classic comfort food dish that pairs tender, slow-roasted pork with a rich and velvety homemade gravy. Perfectly seasoned with a blend of paprika, thyme, and garlic, the pork is seared for a golden crust before being slow-cooked in a Dutch oven with aromatic onions, bay leaves, and optional dry white wine, ensuring melt-in-your-mouth results. The flavorful juices are transformed into a luscious gravy using a simple roux for the ultimate finishing touch. Serve this hearty, crowd-pleasing entree with creamy mashed potatoes or roasted vegetables for a meal that’s both comforting and gourmet. Ideal for Sunday suppers or special occasions, this recipe is an easy yet impressive way to bring everyone to the table.
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Recipe Information
Ingredients
- 4 pounds Pork Boston Butt Roast
- 2 tablespoons Olive oil
- 4 Garlic cloves, minced
- 1 large Onion, chopped
- 2 cups Chicken stock
- 1 cup Dry white wine (optional)
- 3 tablespoons Flour
- 2 tablespoons Butter
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 teaspoon Thyme, dried
- 2 Bay leaves
Instructions
Preheat your oven to 325°F (160°C).
Pat the pork Boston butt roast dry with paper towels. Season all sides generously with salt, black pepper, paprika, and thyme.
In a large oven-safe Dutch oven, heat the olive oil over medium-high heat. Sear the pork on all sides until browned, about 3-4 minutes per side. Remove the pork from the pot and set aside.
Reduce the heat to medium. Add the chopped onion and minced garlic to the pot and sauté until softened, about 3-4 minutes.
Deglaze the pot with dry white wine (optional), scraping any browned bits from the bottom with a wooden spoon. Let it cook for 2-3 minutes to reduce slightly.
Add the chicken stock and bay leaves to the pot. Return the pork roast to the Dutch oven, making sure it is partially submerged in the liquid.
Cover the pot with a lid and transfer it to the preheated oven. Cook for 3.5 to 4 hours, or until the pork is fork-tender and easily pulls apart.
Once the pork is done, carefully remove it from the pot and place it on a serving platter. Cover with foil to keep warm.
To make the gravy, strain the cooking liquid into a saucepan, discarding the solids. Melt the butter in a small bowl and stir in the flour to form a roux. Whisk the roux into the strained liquid and simmer over medium heat until thickened, about 5-7 minutes.
Taste the gravy and adjust seasonings as needed. Serve the pork roast with the rich gravy on the side or ladled over the meat.
Nutrition Facts
Calories |
926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.2 g | 90% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 229 mg | 76% | |
| Sodium | 917 mg | 40% | |
| Total Carbohydrate | 9.2 g | 3% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 2.1 g | ||
| Protein | 56.9 g | 114% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 60 mg | 5% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 939 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
