Pork Boston Butt Roast With Gravy - cooking recipe

Ingredients

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

Preparation

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.