Pork roast and gravy

Pork butt if you’re referring to a Boston butt (opposed to the ham) is shoulder, albeit not all of it.

I love the jambalaya shoppe pork roast lunch special

Thank you saintsfan.

As for the others. Could care less for the “butt is a shoulder banter”

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Donald Link's Smothered Pork Roast over Rice

"Whenever we drove into Granny's driveway, we would know when she was cooking this dish because its rich aroma would hit us as soon as we stepped out of the car, " chef Donald Link writes in his new cookbook, "Real Cajun: Rustic Home Cooking"

1 (6- to 7-pound) boneless pork roast (shoulder or butt)
Kosher salt and ground black pepper
2 large onions, thinly sliced
8 garlic cloves, thinly sliced
3 Tbs fresh thyme leaves
1 Tbs dried rosemary, crumbled
2 Tbs vegetable oil
8 Tbs (1 stick) butter
½ cup all-purpose flour
4 cups chicken broth
Juice of ½ lemon (optional)
Steamed rice

Preheat the oven to 275 degrees. Season the pork very generously with salt and pepper, rubbing the seasonings into the fat and flesh of the meat. Set the roast aside for at least 30 minutes or up to 1 hour at room temperature.

Combine the onions, garlic, thyme and rosemary in a medium mixing bowl and toss to combine. Heat the vegetable oil in a Dutch oven over medium-high heat. When the oil is very hot, sear the meat on all sides until deeply browned and crusty, 10 to 12 minutes.

Transfer the meat to a plate, reduce the heat to medium, and then stir in the butter. When melted, stir in the flour to make a roux and continue to cook, stirring, until the roux turns a dark peanut butter color, about 10 minutes.

Add the onion mixture and cook, stirring, until all the ingredients are well coated and the mixture is thick. Whisk in the chicken broth and bring to a simmer, stirring constantly. Return the pork to the Dutch oven, spoon some of the onion mixture over the meat, cover, and roast for about 3 hours, turning and basting the pork every 30 minutes or so, until the meat will break apart when pressed gently with a fork.

At this point, you can serve the roast right out of the pan, or transfer it to a plate, then simmer the pan drippings, skimming off excess fat, until reduced by about one-third, or until it coats the back of a spoon. Add the lemon juice and taste for seasonings.

Before serving, sprinkle the roast with some additional salt. Serve the roast smothered with a generous amount of sauce and hot steamed rice.

Yield: Makes 8 to 10 servings

Source: Donald Link's Real Cajun

I like to make a pork and a beef roast together. Season the roasts with Tony's, garlic powder and onion powder. Add a little oil to the pot and brown all sides really well and remove the roasts from the pot. Add 2 chopped onions, bell pepper, and fresh garlic and sautee until cooked. Add about 2 cups of water (approx) and stir well scraping the fond and make sure you get it all off the bottom. Add back the roasts and bake at 350 til done uncovered. I bake 30 min per pound. When the meat is done, take them out of the pot and put them to the side. Put your pot with the drippings on the eye of the stove and bring to a rolling boil. Once it is boiling add a mixture of flour and cold water. I usually mix two cups of cold water and I just put the flour in til I like the thickness. This will thicken the gravy. While the gravy simmers cut the roasts up in serving size pieces. Add the roast back to the gravy and once it cooks a little more, it's done. Serve over rice or mashed potatoes.

For beef, if you want chunks use a chuck roast. If you want slices, use a rump roast. Slice against the grain.

For pork, I usually just use a little picnic roast about 2-3 lbs.

Here’s a recipe worth trying if you’ve never done back bones or neck bones. I typically use neck bones since they are readily available here. Makes a helluva gravy.

I like a boneless pork shoulder. Slice about 3/4" thick.

Season your meat with what you like. Put enough cooking oil or bacon grease in the pot to cover the bottom and brown your meat well, check it every couple minutes and don't try to move it till it releases from the pot naturally. Once you have both sides browned well take it out and add 3-4 finely diced onions. Brown your onions, let them stick a little and deglaze, get all the lil brown bits (fond/glee-mes) off the bottom. Repeat that step about 4-5 times and your onions will be cooked down to nothing. At this point add about 1 1/2-2 TBS of tomato paste stir it in well let it cook about 4-5 minutes. Add your roast back and enough water to come about halfway up your meat. Keep the water at this level and cook till your meat is tender. Serve over hot rice.