1 (3 to 4-pound) Boston butt pork roast
½ teaspoon garlic salt
1 teaspoon black pepper
1 cup water
Preheat the oven to 375°. Place the pork roast in a roasting pan fat side down. Sprinkle with the garlic salt and pepper. Pour the water into the roasting pan. Cook 1½ to 2 hours or until done. The pork should be cooked completely through and not show any pink.
To make gravy, place the drippings from the cooked roast in a skillet over medium heat. Add enough flour to thicken. To stretch the gravy if the drippings are not sufficient, add a small amount of water or wine. Season the gravy with additional garlic salt and pepper. This is a rich gravy and a little goes a long way. It is good served over baked sweet potatoes with butter.
YIELD: 8 TO 12 SERVINGS