When I am feeling extra, I love to do a Boneless Pork Roast with homemade gravy. We really wanted a spiral ham, but because it was not Easter, or a holiday season, there were none at the store. Sad, however, one can never go wrong with a roast! Simply sear the skin in a smoking hot pan, pop it into your Crock-Pot with some pineapple, and shortly after voila… Dinner like you spent hours cooking and additionally packed with flavor.
Published October 8, 2021
Updated March 17, 2022
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In fact, this gravy recipe, on the container of the soup base jar, is the best I have ever came across. Prior to buying this soup base, I would use bouillon cubes or containers of liquid stock. In using this new product, the gravy is creamy, thick and so full of flavor. I am sure that you will love it more than anything store-bought or from a jar. Plus, the cost of making homemade gravy is SO much less expensive.
As a matter of fact, I love gravy. I am SO looking forward to Thanksgiving this year to eat all of the potatoes and gravy! The soup base that I have found is called L.B. Jamison’s Soup Base. Moreover, it is a 16oz chicken, beef, ham or vegetable flavored base. This soup base is more of a moist ingredient, not a dry powder. Keep reading for the gravy recipe!
This gravy is fantastic because it is flavored with both the ham and pineapple, giving the gravy a super sweet and creamy flavor. Even though I am allergic to raw pineapple, I can still eat it cooked without having Oral Allergy Symptoms. The only times I “typically” have issues with OAS is when the fruit is raw. Cooking the pineapple helps me not to react to the tree protein in the fruit that causes my allergy symptoms like burning, tingling lips and tongue, and a general sore mouth. My worst reaction with eating fresh fruit is getting hives in my mouth, so I just avoid eating it raw.
Price breakdown for this recipe
Making a roast is not expensive when it comes to how much food you get for the price. This Boneless Pork Roast was 4.16 pounds at a cost of $3.49 a pound. Then, to finish this meal you only need a few more items, all of which are inexpensive themselves.
Boneless Pork Butt Roast $14.52
Chicken Soup Base $0.03
Flour $0 – the cost of 2 Tbsp of flour is just so small to count when I buy 25-pounds at a time.
Total cost of this meal was $18.37
This came to $2.29 a serving feeding our family of six, with leftovers for Tyler and myself the next day.
Ham and Pineapple Gravy Recipe
2 Tablespoons flour
4 Tablespoons butter
2 cups roast drippings
2 Tablespoons Chicken soup base
1. Firstly, melt 2 Tbsp butter in a saucepan.
2. Secondly, add 2 Tbsp flour and stir well to combine.
3. Thirdly, add 2 tsp chicken soup base and mix.
4. Slowly add 2 cups roast drippings, strained, and supplemented with additional water if needed to get 2 full cups.
5. Finally, bring the gravy to a boil and simmer for 10 minutes.
Serve on mashed potatoes and ham!
Boneless Pork Roast Ingredients
Pork Butt Roast
6 Russet Potatoes
1/4 cup butter
Package Sweet Peas
2 tsp Chicken Soup Base
2 Tbsp Flour
Directions for Boneless Pork Roast
1. Open package containing the pork roast and using some scissors, remove the strings holding it together on a cutting board. I totally forgot to remove it this time because, life. I was in a rush, you know? For instance, if they are not removed, they burn to the bottom of the pan, and it is no fun trying to clean it at dishes time. My mistakes are your lessons learned!
2. Warm a large skillet on high and then add 1 Tbsp oil.
3. Season all of the sides of the roast with salt and pepper, then sear each side in the hot pan. Please forgive the strings still on the roast. Maybe it was a Monday. Yes, I am blaming Monday instead of my lack of sense or being hurried and forgetting to remove those ridiculous things.
4. Use a tong to help flip the roast to sear each side for 1-2 minutes each. For example, searing the edges of the roast help to flavor the meat and caramelizes the sugars on the outside giving your meat a huge amount of flavor. Just make sure to first remove the strings with scissors, don’t be like me, in a rush and completely forgetting and having to use a separate pan to finish searing because the strings literally melt onto the hot pan.
5. When the roast is all seared, use a tong and place it into the Crock-Pot and turn the heat to LOW for 6-8 hours or HIGH for 4-6 hours.
6. Slice an onion and add it to the roast, spreading it all over. Not only does the onion add flavor to the roast, but it also is super delicious to eat with the Boneless Pork Roast as it gets caramelized.
7. Place the pineapple on a cutting board and then cut the top, and the bottom, off. This pineapple corer is seriously the best. The rubber handle is ultra-soft and helps to not have the corer slip out of your hands when the pineapple juice gets on your hands. The ultra-sharp stainless-steel blade is easy to clean and stays sharp for a long time.
8. Then use a pineapple corer to remove the hard core.
9. Run a knife down one side of the pineapple to make slices as the corer will have already cut the pineapple into a spiral.
10. Lay the pineapple slices onto the roast, additionally pour any collected pineapple juices on the cutting board into the Crock-Pot.
11. Finally, cover the Crock-Pot and set the temperature at LOW to cook 6-8 hours or HIGH for 4-6 hours.
12. Use a tong to remove the roast and let it rest on a cutting board for 3-5 minutes. Then, plate and enjoy!
After you remove the roast, use a strainer resting on a large bowl and lift the Crock-Pot to pour the juices in through the strainer.
Make gravy for the potatoes and serve with your meal. Allowing the roast to rest for a few minutes gives it time to settle the juices and keeps it moist. If you want it to stay warm, cover it with aluminum foil.
Making a roast is a great way to serve your family a home cooked meal any day of the week. I remember growing up having a roast on a Sunday for dinner.
Sometimes when I am grocery shopping and find a good deal on a roast, I pick it up to use that week or put in the freezer for a rainy day.
Recipe for Boneless Pork Roast
Boneless Pork Butt Roast with Pineapple Gravy
- Cutting board
- Sink Colander
- 1 Tbsp Oil
- Pork Butt Roast
- 1 Pineapple
- 1 Onion
- 4 Russet Potatoes
- 4 Tbsp Butter
- 2 Tbsp Flour
- 2 cups Roast Drippings
- 2 Tbsp Chicken Soup Base
- Open package containing the pork roast and while the Boneless Pork Roast is on a plate, using some scissors, remove the strings holding it together.
- Warm a large skillet on high and then add 1 Tbsp oil.
- Season all of the sides of the roast with salt and pepper and then sear each side in the hot pan.
- Use a tong to then flip the roast to sear each side for 1-2 minutes each.
- When the roast is all seared, use a tong and place it into the Crock-Pot.
- Slice an onion on a cutting board and then add it to the roast in the Crock-Pot, making sure to spread it all over.
- Cut the top, and the bottom, off of a pineapple while on a cutting board to collect any juice.
- Next use a pineapple corer to remove the hard core.
- Then run a knife down one side of the pineapple to cut it and make slices.
- Lay the pineapple slices onto the roast, additionally lift the cutting board and pour any pineapple juices that were collected onto the Boneless Pork Roast.
- Cover the Crock-Pot and let it cook on LOW for 6-8 hours or HIGH for 4-6 hours.
- Remove the roast and then let it rest for 3-5 minutes on a cutting board.
Ham Gravy Directions
- Melt 2 Tbsp butter in a saucepan.
- Add 2 Tbsp flour and stir well to combine.
- Measure and then add 2 tsp soup base and mix.
- Slowly add 2 cups roast drippings, strained, and supplemented with water if needed.
- Finally, bring the gravy to a boil and simmer for 10 minutes.
- Serve on mashed potatoes and ham!
6 responses to “Boneless Pork Butt Roast with Pineapple Gravy”
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