|Oven Roasted Pork Butt|
When the time came I simply heated up the roast pork and shredded it to pass with both BBQ sauce or brown gravy made from the saved drippings.
Here's how it went:
12-14 pound boned and tied Boston Butt
1 T. garlic powder
1 T. freshly ground black pepper
1/4 C. Kosher salt
Preheat oven to 250 degrees F.
Mix the seasonings together and generously dust the roast on all sides. Place the seasoned roast fat side up in a shallow roasting pan. Roast low and slow for 4 hours. Remove from the oven and wrap in heavy duty foil and return to the oven for an additional 3-4 hours.
Remove from the oven and cool. Meanwhile scrape all of the cooled drippings from the roasting pan into a container you can seal and that is large enough for additional drippings to be added.
When the roast has cooled enough to handle easily open the foil and carefully add the accumulated cooking liquid to the drippings from the roasting pan. You may either re-wrap in the foil or use fresh wrapping material. Store in the refrigerator or on ice if traveling.
At serving time reheat the roast in the oven or microwave. Warm the drippings in a small pan atop the stove. BEFORE they are hot, just at the point they have liquefied add 1/4 C. flour whisking well so there are no lumps. Heat to a boil adding about 3/4-1 C. additional water as you are whisking to make gravy.
The rest of the menu included:
OVEN ROASTED PORK passed with FRESH HOT GRAVY and/or BBQ SAUCE
STEAMING HOT BUTTERED MASHED POTATOES
OVEN ROASTED CARROTS
SEASONED GREEN BEANS
CHERRY ALMOND BUNDT CAKE
CHOCOLATE WHITE CHOCOLATE COOKIES
...................................and a good time was had by one and all!!