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Simmered Boston Butt Pork Roast

User Rating 5 Star Rating (2 Reviews)


Simmered Boston Butt Pork Roast
This braised Boston butt, or pork shoulder, makes a tasty meal-in-one pot with the savory seasoned sauce and vegetables.

Cook Time: 2 hours

Total Time: 2 hours


  • 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


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.
posted by Burbage

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User Reviews

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 5 out of 5
Very enjoyable meal, Member Dawn_mak_2

This was the first time I ever tryed this cut of meat and I will look for it again. This a very good comfort food recipe. The meat was very tender and vegetables came out so good. I didn't thicken the broth but it was very tastie over the meat and veggies. I used a half can of cream of chicken soup and half a can of cream of celery soup in the place of the mushroom soup and it came out really good. Try it you will not be disappointed.

18 out of 19 people found this helpful.

See all 2 reviews

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