Simmered Boston Butt Pork Roast
Ingredients:
* 1 (about 4 pounds) pork shoulder roast (pork butt)
* 2 tablespoons vegetable oil
* 1 can (10 3/4 ounces) condensed cream of mushroom soup
* 1/2 cup water
* 1 cup chopped onion
* 1 teaspoon salt
* 1/4 teaspoon pepper
* dash ground cayenne pepper
* 1 bay leaf
* 1 1/2 pounds potatoes, quartered
* 4 medium carrots
* 2 teaspoons Worcestershire sauce
Preparation:
Brown roast in hot oil in large Dutch oven. Pour off fat.
Combine soup, water, onion, salt, pepper, and cayenne pepper. Pour over roast. Add bay leaf. Cover and simmer 1 1/2 hours, stirring occasionally. Add potatoes, carrots, and Worcestershire sauce. Cover and simmer 30 minutes, until vegetables are tender. Remove bay leaf. Remove pot
roast and vegetables to a serving platter, reserving drippings. Cook drippings over medium heat; let simmer until slightly reduced, and serve the juices with roast.
Ingredients:
* 1 (about 4 pounds) pork shoulder roast (pork butt)
* 2 tablespoons vegetable oil
* 1 can (10 3/4 ounces) condensed cream of mushroom soup
* 1/2 cup water
* 1 cup chopped onion
* 1 teaspoon salt
* 1/4 teaspoon pepper
* dash ground cayenne pepper
* 1 bay leaf
* 1 1/2 pounds potatoes, quartered
* 4 medium carrots
* 2 teaspoons Worcestershire sauce
Preparation:
Brown roast in hot oil in large Dutch oven. Pour off fat.
Combine soup, water, onion, salt, pepper, and cayenne pepper. Pour over roast. Add bay leaf. Cover and simmer 1 1/2 hours, stirring occasionally. Add potatoes, carrots, and Worcestershire sauce. Cover and simmer 30 minutes, until vegetables are tender. Remove bay leaf. Remove pot
roast and vegetables to a serving platter, reserving drippings. Cook drippings over medium heat; let simmer until slightly reduced, and serve the juices with roast.