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Boston Butt Pork Roast
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A slow cooked and hearty meal that’s completely satisfying.
|1 boneless Boston butt pork roast, 4-6 lb.|
|Salt, to taste|
|1/2 teaspoon dried thyme|
|10 small red potatoes, cut into quarters|
|2 cans cream of mushroom soup, 10 oz.|
|1 teaspoon dried sage|
|Minced garlic, to taste|
|2 tablespoons olive oil|
|1 stalk celery, chopped|
|Cajun seasoning, to taste|
|4 carrots, peeled and chopped|
|1/2 cup water|
|Pepper, to taste|
- Pour olive oil into a large skillet. Once hot, add pork roast. Season with salt, garlic, Cajun seasoning and pepper. Evenly sear roast. Remove roast from skillet and set on a plate.
- Pour water in skillet. Place potatoes, celery and carrots in a crock pot. Pour water from skillet over vegetables. Place pork roast in crock pot. (Move/shake crock pot to get the roast to the bottom) Pour both cans of cream of mushroom soup over roast. Season with sage and thyme.
- Place lid on top of crock pot and cook for 6-8 hours on high, or 8-10 on low.
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