Servings: 50
Yield: 5 gallons
3 Cups roux, light brown
2 quarts roast drippings
with fat removed from
Pork Roast
2 Pounds Onion, chopped
3 Cups Mushroom, SLICED
2 Quarts WATER
2 each Boston Butt Roast, smoked

• Place all items in pot and cook until onions are tender stirring frequently.
• Pending thickness required you may add in more or less water.
• Pending your taste you may want to add in more Magic Swamp Dust, but drippings already has it in it.
• You can leave the roast whole until cooking is nearly complete then bust them up.

Per Serving (excluding unknown
items): 13 Calories; trace Fat (23.5% calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 5mg Sodium. Exchanges: 0 Lean Meat; 1/2 Vegetable.


NOTE: Drippings from roast in an onion, mushroom, and roux gravy when you cook Smoked Pork Roast, always save the drippings and chill it down to remove the fat.