Meaty Mondays -- Simmered Boston Butt

So a few months back Josh and I stocked up on a rather large boston butt that was on sale at the supermarket. We ended up using half of it for BBQ a while ago and then tucked the rest of it away deep in the freezer. We have been eating chicken for almost every meal lately, so when I uncovered the hunk of meat in the freezer, you bet we were excited! I started perusing the internet for recipes to use that were not BBQ and that I wouldn't have to go to the store for, and came across this... and it turned out wonderfully!

Simmered Boston Butt

• 1 pork shoulder roast (pork butt)
• 2 tablespoons vegetable oil
• 1 can condensed cream of mushroom soup
• 1/2 cup water
• 1 cup chopped onions
• 1 teaspoon salt
• 1/2 teaspoon pepper
• dash of cayenne pepper
• 1 bay leaf
• 1 1/2 pound potatoes, quartered
• 2 teaspoons worcestershire sauce

Brown the roast in oil in a dutch oven (I just used a pot). Pour off fat.

Combine soup, water, onion, salt, pepper, and cayenne pepper, pouring over the roast. Add a bay leaf, cover, and simmer for 1 1/2 hours, stirring occasionally. 

Add potatoes and any other veggie (carrots?) and worcestershire sauce. Recover and simmer about 30 minutes, until veggies are tender.

Remove bay leaf and move the roast and veggies to a serving platter. Cook the drippings over medium heat; let simmer until slightly reduced, and serve with roast.

Delicious! And I got to use my gravy boat for the first time ;)

-Sara