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Boston Butt Pork Roast
Ingredients I Used:
½ Bell Pepper
½ Onion
3 Tbsp Flour (or more)
¼ Cup Vegetable or Olive Oil (and a capful)
2 ½ Lbs. Boston Butt Pork Roast
Seasonings:
½ Teaspoon Sea Salt
½ Teaspoon Ground Black Pepper
½ Teaspoon Garlic Powder
½ Teaspoon Onion Powder
½ Teaspoon Complete Seasoning
2 Chicken Bouillon Cubes (or Can of Chicken Broth)
1 Pot Roast Seasoning Packet
1 Bay Leaf
Preparations:
Mix all dry seasonings in a bowl including Pot Roast Seasoning Packet. Mix well then add a cap full of vegetable oil and stir until coated. Put aside and wash pork roast. Pat dry all sides. Apply your rub on all sides, then refrigerate for 3 to 4 hours, overnight covered or you can omit this step and cook it now. After refrigeration, sprinkle flour over pork roast, then rub it on the top, bottom and sides. Heat ¼ cup of oil in a skillet or Dutch oven, then cook pork roast on medium heat until all sides are browned. Lay roast inside crockpot then sauté green bell peppers and onions in the same skillet for 2 minutes. Add one cup of chicken broth and bay leaf. Let it slightly boil for 3 minutes. Next, pour gravy over pork roast and adjust seasoning or add more broth if needed, then cover. Spoon gravy over pork roast every hour. For thicker gravy add flour water mixture. Cook in crockpot for 4 to 5 hours or until tender. Serve with rice, potatoes or vegetable.
About 4 servings.