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Pork Butt Roast with Vegetables

Reviewed: Feb. 6, 2012
Awesome dish. I tweaked it a little by using 100% chicken stock and cooking it at 350 for the first hour and dropping it down to 300 for the last two hours. 3 hours total for a 3.5lb roast. I also basted it every hour or so. The stock evaporates but leaves plenty for a nice gravy. Make a roux and spoon out some of the stock into the pan, thickens up nicely.
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