Boston Butt Roast With Gravy

Ingredients

• 2 tablespoons butter 
• 6 tablespoons flour all-purpose divided
• 4  garlic cloves 
• 1 teaspoon garlic powder 
• 0.3 cup hot sauce 
• 0.5 tablespoon penzey's southwest seasoning italian
• 0.5 teaspoon penzey's southwest seasoning italian
• 1 cup beef broth low-sodium
• 1  onion chopped
• 1 teaspoon pepper 
• 5 pound boston butt pork roast trimmed
• 0.3 cup red wine 
• 1.5 tablespoons salt 
• 8 servings salt and pepper to taste
• 2 cups water 
• 0.3 cup vinegar white

Equipment

• frying pan
• oven
• whisk
• roasting pan
• aluminum foil
• measuring cup

Directions

1. Place roast in an aluminum foil-lined roasting pan.
2. Sprinkle pork evenly with 1 1/2 tablespoons salt and next 3 ingredients.
3. Sprinkle evenly with 4 tablespoons flour.
4. Pour 2 cups water and vinegar into the bottom of roasting pan.
5. Add onion and garlic cloves.
6. Drizzle pork evenly with hot sauce.
7. Bake at 375 for 3 1/2 hours or until tender.
8. Remove pork from roasting pan, and wrap in aluminum foil.
9. Pour about 1 cup pan drippings into a 2-cup glass measuring cup.
10. Let stand 10 minutes, and skim fat from drippings.
11. Melt butter in a large skillet over medium-high heat; whisk in remaining 2 tablespoons flour, pan drippings, broth, wine, and 1/2 teaspoon Italian seasoning. Bring to a boil, whisking constantly; reduce heat to medium, and simmer 10 minutes. Season with salt and pepper to taste.
12. Serve gravy over sliced pork.