Slow Roasted Herb Pork Butt

Ingredients:
3-5lbs Pork Butt or Shoulder Roast (bone-in)
1.5 teaspoons salt
1.5 teaspoons pepper
1.5 teaspoons garlic powder
1/2 teaspoon sage
1/2 teaspoon parsley
1/2 teaspoon basil
1/2 teaspoon marjoram
1/2 teaspoon tarragon
1 bay leaf
Oil for coating pork
Chicken Broth (for bottom of pan)
Directions:
1. Preheat oven to 475 degrees.
2. Mix seasonings together in a bowl.
3. Coat pork in oil with a basting brush (hands work too).
4. Rub the pork on all sides, top, and bottom with seasoning.
5. Put in baking tray fat side up.
6. Add a bay leaf to the tray and then cover bottom of tray with chicken broth, about 1/2 of an inch.
7. Cook for 20 minutes and then lower temperature to 275.
8. Cook for 3-5 hours (depending on size), about 1 hour per pound (the longer you cook it, the more tender and falling apart it will be).
9. Check at the halfway mark and make sure you have enough chicken broth still. If it’s evaporated, add enough so it comes up 1/2 of an inch (use this juice later for gravy *see Pork Gravy recipe*).
10. Let rest for 15-20 minutes and then cut.
Pork Gravy Recipe:
Ingredients:
4 cups pork drippings (if you don’t have enough you can add chicken stock to the drippings)
4 tablespoons butter
1/4 cup flour
3 tablespoons Gravy Master
salt and pepper to taste
Directions:
1. Pour drippings into a measuring cup. Spoon off the fat. Add in enough drippings/stock to measure 4 cups of liquid. Set aside.
2. In a small saucepan melt butter over medium-high heat. Stir in flour and continue to stir and cook for a couple of minutes.
3. Slowly pour and whisk in the reserved drippings/stock and the gravy master. Bring to a boil.
4. Reduce heat and simmer until thickened.
5. Remove from heat and taste for salt and pepper and adjust to taste.

[@DoJo1965]

That looks amazing! Thank you

[@ParnellTheChef]

Hi! I found one of your posts on Twitter, so I decided to check out your channel. Wow, that pork butt turned out great. I think that using so many herbs would definitely make that roast super flavorful. I have actually never used tarragon in anything, so I will have to buy some one day to see what it is like. I think that baking potato, homemade Italian bread, and broccoli would be the perfect sides. I just have one question: What about dessert? haha