"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Fallin' Off the Bone Boston Butt (Pork) with Gravy Recipe

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This recipe for Fallin' Off the Bone Boston Butt (Pork) with Gravy, by , is from THE SMITH FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Martha Cauley Gladwell
Added: Wednesday, November 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Boston Butt Pork Roast (1/2 lb per person)
Garlic Salt
Black Pepper
1 can cream of mushroom soup
1 sweet Vidalia onion (sliced julienne strips)
3-4 tbsp self rising flour

Directions:
Directions:
Preheat oven to Bake at 350. Remove Roast from package and rinse off with cool water. Place in a large roaster. Sprinkle heavily with Garlic Salt and Black Pepper. Fill the roasting pan about two inches deep with water. Add the onion to the water around the roast. Depending on the size of the roast bake until brown and crusty and falling off the bone. If roast is getting too brown then cover with foil at the end of roasting.
GRAVY: Add to the drippings of the roast the cream of mushroom soup. Stir around in the drippings. Mix in a large glass or cup the self rising flour with cold water. Whisk briskly with fork until smooth. Add to the soup/drippings and blend with the fork or wooden spoon. Add water for gravy consistency. Season to taste with garlic salt and pepper. You can prepare this right in the roaster at the end of the baking time. Let the gravy come to a boil in the oven. Serve with rice or mashed potatoes.

Number Of Servings:
Number Of Servings:
4-10 depending on size of roast
Preparation Time:
Preparation Time:
3-5 hours depending on roast size
Personal Notes:
Personal Notes:
My Favorite Scripture:
Delight yourself also in the Lord, and He will give you the desires and secret petitions of your heart. Psalm 37:4

 

 

 

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