Boston Butt Roast With Gravy

• 1 (5- to 6-pound) Boston butt pork roast, trimmed
• 1 1/2 tablespoons salt
• 1/2 tablespoon Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon pepper
• 6 tablespoons all-purpose flour, divided
• 2 cups water
• 1/4 cup white vinegar
• 1 onion, chopped
• 4 garlic cloves
• 1/4 cup hot sauce
• 2 tablespoons butter or margarine
• 1 cup low-sodium beef broth
• 1/4 cup red wine
• 1/2 teaspoon Italian seasoning
• Salt and pepper to taste

1. Place roast in an aluminum foil-lined roasting pan. Sprinkle pork evenly with 1 1/2 tablespoons salt and next 3 ingredients. Sprinkle evenly with 4 tablespoons flour. Pour 2 cups water and vinegar into the bottom of roasting pan. Add onion and garlic cloves. Drizzle pork evenly with hot sauce.
2. Bake at 375u0b0 for 3 1/2 hours or until tender. Remove pork from roasting pan, and wrap in aluminum foil. Pour about 1 cup pan drippings into a 2-cup glass measuring cup. Let stand 10 minutes, and skim fat from drippings.
3. Melt butter in a large skillet over medium-high heat; whisk in remaining 2 tablespoons flour, pan drippings, broth, wine, and 1/2 teaspoon Italian seasoning. Bring to a boil, whisking constantly; reduce heat to medium, and simmer 10 minutes. Season with salt and pepper to taste. Serve gravy over sliced pork.

salt, italian seasoning, garlic, pepper, allpurpose flour, water, white vinegar, onion, garlic, hot sauce, butter, beef broth, red wine, italian seasoning, salt

Taken from www.myrecipes.com/recipe/boston-butt-roast-with-gravy (may not work)