Oven Roasted Pork Roast
|Boston pork butt roast||5 Pound|
|Dry rub||1⁄2 Cup (8 tbs)|
|Stock/Water||2 Cup (32 tbs)|
|Canola oil/Olive oil||4 Tablespoon|
|Softened butter||2 Tablespoon|
Preheat the oven to 350 degrees F.
Place the Roast on a platter and season well on all sides with the dry seasoning mixture.
Place the roast in the oiled pan with the fat side down.
Bake uncovered for 1 hour. Meat will brown.
Then, remove from oven and add 1-2 cups water or pork stock (about 1 inch).
Lower oven temperature to 300 F. Cover tightly with roasting pan cover or heavy duty foil.
Bake for 3-4 more hours.
Remove from over and carefully open the foil. Check the temperature with a meat thermometer. Insert the thermometer into the middle of the Boston Butt Pork Roast. The temperature should be a least 160 degrees F.
To serve, pull meat apart with a serving fork.
For a thick gravy, mix 2 tablespoons flour and 2 tablespoons softened butter in a small bowl. Add to the hot meat juices and stir well until melted and well blended.
Serve meat with gravy poured over it and rice or mashed potatoes. We had baked potatoes on this particular night.
Options: add sliced sweet onions, whole garlic pods, baby carrots and chopped celery to the pan. Tasty stuff in a thicken gravy.
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Calories 947 Calories from Fat 555
% Daily Value*
Total Fat 62 g95.3%
Saturated Fat 30.5 g152.5%
Trans Fat 0 g
Cholesterol 211.5 mg70.5%
Sodium 476 mg19.8%
Total Carbohydrates 17 g5.7%
Dietary Fiber 0.84 g3.4%
Sugars 1.4 g
Protein 73 g146%
Vitamin A 2.6% Vitamin C 0.13%
Calcium 0.4% Iron 1.3%
*Based on a 2000 Calorie diet