Create an herb bundle, and set aside (A few sprigs of rosemary and thyme bundled together with cooking twine)
In a large dutch oven, (or if your electric pressure cooker has a “browning or searing” setting) heat olive oil to be scalding hot (a slight smoke).
While pan and oil are heating, LIBERALLY spice all sides of pork butt with salt, pepper, and Chef Vedam’s All-Purpose Seasoning Blend.
Pan sear all sides of pork butt until a nice brown crust has formed on each side. Remember, seared meat should be brown meat, but not burned. Browned meat seals in juices and adds flavor.
Remove from pan, and set aside.
Add more olive oil to the pan, and add onions and a dash of salt. Then add celery and carrots, then mushrooms, and then garlic. Add a generous dash of salt, pepper, and Chef Vedam’s All-Purpose Seasoning Blend. Cook for about 5 - 6 minutes. Sprinkle with Gluten-Free All-Purpose Flour Blend, and cook for another 2 - 3 minutes.
Add stock, and rosemary, and thyme bundle, and lightly stir.
Make room in your pot for your pork butt, and add it back in.
Add more stock until everything is covered.
Cover dutch oven, (or close the lid on the crockpot or electric pressure cooker) place into preheated 325 - 350 degree oven. Cook for at least an hour. It may take as much as 4 hours, depending on the size of the pork butt, and how slow you cook this. Test internal temperature; it should reach 170 degrees before serving. Remove rosemary and thyme bundle if you have used one. If you are using a slower cooker, heat on high for about an hour, and then lower temperature for 2 - 4 hours. If you are using an electric pressure cooker, I cook this for at least 1 hour.
Once done, remove pork butt, and allow to rest at least 10 minutes before slicing.
When roast is done, taste and adjust spices if needed.
With a large slotted spoon, remove vegetables from stock.
If you desire a thicker gravy: To make a slurry, begin with 1 tablespoon of either gluten-free flour, cornstarch, potato starch, tapioca starch, or arrowroot, and then add 2 tbsp. of water, stirring well to combine. Begin to heat the au jus again, and then whisk and pour slowly into the Boston butt juices. This will thicken as it heats and blends. If you would like the gravy to be thicker, you can do this again; however, I recommend waiting 5 - 10 minutes between each to allow it to thicken as it should before adding more.