Ingredients

• 4 -5 lbs boston butt (shoulder roast)
• 20 ounces white mushrooms
• 1 cup chicken broth
• 2 tablespoons flour
• 1 onion, peeled and halved
• 1 1/2 teaspoons dried thyme
• 1 1/2 teaspoons dried sage
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 bay leaf

Instructions

1. Pat pork dry with paper towels and rub with 1 t thyme, 1 t sage, 2 t salt, and 1 t pepper.

2. Arrange roast in roasting pan fat side up and cook at 300 degrees until beginning to brown - about 3 hours.

3. While roast is cooking, combine onion, mushrooms, broth,1 c water, bay leaf, 1/2 t thyme, and 1/2 t sage in a small bowl.

4. When roast is beginning to brown add contents of the bowl to roasting pan and continue to roast until skewer inserted meets no resistance, about another 3 hours.

5. Transfer roast to cutting board, tent with foil and let rest for 30 minutes.

6. Discard onion and bay leaf and strain contents of roasting pan through fine mesh strainer into fat separator. Reserve mushrooms.

7. Pour defatted pan juices into measuring cup (should be about 1 c) and add water to make 1 1/2 cups.

8. Transfer 2 T fat from separator to large saucepan and heat over medium high heat until shimmering.

9. Stir in 2 T flour and cook until golden, stirring constantly (1-2 minutes).

10. Slowly whisk in pan juices and bring to a boil.

11. Add mushrooms and simmer over medium-low heat until gravy is slightly thickened, about 5 minutes.