Another great meal from The Cookbook Junkie! So good with mashed potatoes and all the other yummy sides you can think of!!
Marinade:
2 T light brown sugar
2 tsp ginger
2 tsp garlic powder
2 tsp dried mustard
2 tsp celery salt
½ C vegetable oil
¼ C soy sauce
2 tsp cider vinegar
2 tsp liquid smoke
2 tsp Worcestershire sauce
Pork Roast:
1 (5 to 6-pound) bone-in Boston butt
Freshly ground black pepper
2 T rosemary
1 T butter
1 T flour
Salt & pepper
For the marinade: Mix the sugar, ginger, garlic powder, mustard, and celery salt together in a large nonreactive bowl. Then whisk in the oil, soy, vinegar, liquid smoke, and Worcestershire sauce.
For the pork roast: Put the pork in the marinade and turn to coat evenly. Cover and refrigerate for 8 hours or overnight.
Position a rack in the middle of the oven and preheat to 350° F. Put the pork roast in a roasting pan, season generously with black pepper, and scatter the rosemary over the meat. Roast the pork, uncovered, until the meat starts to fall off the bone, 3 ½ to 4 hours, Transfer the roast to a carving board and let rest for 20 minutes before slicing. (Reserve the roasting pan.)
To make the gravy, pour the pan drippings from the roast into a fat separator and discard the excess fat. Melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring for 1 minute, to make a roux. Place the roasting pan over the two burners on medium-high heat. Add 1 ½ cups water to the pan and scrape up any brown bits clinging to the bottom of the pan. Let the liquid come to a simmer, then strain into the saucepan with the roux. Whisk the gravy and bring to a boil; add the reserved pan drippings. Simmer the gravy until thickened and season to taste with salt and pepper.
Slice the pork and serve with the gravy.