Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Slow Roasted Boston Butt




Source of Recipe


Grady Mayo, Gautier Fire Department


List of Ingredients




1, 3-5 lb. Boston Butt (boneless preferred)
1 can Cream of Mushroom Soup
1 pkg. Lipton Onion/Mushroom soup mix
6 oz. Water

Recipe



To prepare roast for cooking:

Trim excess fat, salt and pepper to taste.
Place roast in Reynolds oven roasting bag.
Combine soup, soup mix and water in a small bowl. Pour over roast and tie bag for roasting.
Add bag of frozen vegetables, and potatoes.
Be sure to puncture bag to prevent exploding.
Place in 200 degree oven for 4 1/2 hours to 5 hours on middle or top rack.
Remove from oven and allow to rest before opening bag.
Carefully remove from roasting bag. Pour mushroom gravy in dish for serving.
Slice after allowing to cool slightly.
Serves 4-6 people.