1 ea. - 6 or 7 lb. Boston Butt Pork Roast (trimmed)
1 packet - Lipton onion / mushroom soup (dry)
10 oz. - Blueberry fruit spread or Blueberry Jelly
Tony Chachere's Seasonings
Rub and coat roast with Kitchen Bouquet as to allow seasonings to stick to it. Sprinkle generously with Tony Chachere's Seasonings, garlic powder, and Black Pepper. Sprinkle and pat with Lipton onion / mushroom soup mix. Spread Blueberry jelly or fruit spread over the top of the roast. Wrap very tightly with 3 layers of aluminum foil. Place in preheated oven @ 250 °F and cook slowly for 8 hours (overnight is easiest). Leave wrapped until ready to serve as to hold in juices. The recipe makes its own "Au Jus ". Slice and enjoy ! Makes about 8-10 servings
Note: Fresh mushrooms and a ½" cup of your favorite red wine added makes this recipe divine !!!! © Chef Jeff Hebert, Baton Rouge, Louisiana
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