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Home Style Boston Butt Pork Roast & Vegetables

Chef Vedam Clementi
A Boston butt roast cooked with onions, celery, carrots, and mushrooms, all in a savory au jus. This pork roast is so tender, you can cut it with a fork!
Prep Time 30 mins
Cook Time 4 hrs
Total Time 4 hrs 30 mins
Course Dinner, Entree, Main Course, Main Dish
Cuisine American, Gluten Free
Servings 6 or more people

Equipment

  • 1 Electric Pressure or you can use a Slow Cooker or can be cooked in a dutch oven and in the oven

Ingredients
  

  • 1 5 - 8 lb. Boston Butt Pork Roast or you can use your favorite cut
  • 1 - 2 Onions
  • 5 - 8 stalks Celery
  • 5 - 10 Fresh Carrots
  • 8 - 10 Fresh Mushrooms (we prefer Cremini mushrooms
  • 2 - 5 cloves Fresh Garlic
  • Your Favorite Stock can be vegetable, pork or chicken stock
  • 1 tbsp Olive Oil
  • 2 + tsp Salt
  • 2 + tsp Pepper
  • 2 + tsp Chef Vedam’s All-Purpose Seasoning Blend
  • 2 sprigs Fresh Rosemary
  • 2 sprigs Fresh Thyme
  • 1 + tsp Chef Vedam’s Gluten-Free All-Purpose Flour Blend
  • 1/2 cup White or Red Wine Optional

Instructions
 

  • 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.

Notes

Note: If you want to do this in the slow cooker, follow the recipe to step 6, then put everything into the slow cooker, and continue.
Note: Do NOT throw out left-over stock. Package into a container, date it, and freeze to use later for another dish!
Keyword Gluten Free, Gluten Free Entrees, Gluten Free Flour, Gluten Free Pork, Gluten Free Pork Roast, Gluten Free Pork Roast and Vegetables, gluten free recipes, Gluten Free Spice Blend, Homestyle Boston Butt Roast
Tried this recipe?Let us know how it was!