Slow Roasted Boston Butt - Gautier Fire Dept.

Slow Roasted Boston Butt
Grady Mayo, Gautier Fire Department

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

To prepare roast for cooking:

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

Serves 4-6 people.