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Recipes provided by NEWS 8-NBC HAWAII & KFVE-TV-The Home Team Airdate: Sept 2, 2000 Roast Pork and Gravy 10 pound pork butt ½ pound carrots, diced 1 pound onion, diced ½ pound celery 2 T garlic, minced To taste add salt and pepper  Procedure: Rub salt, pepper and garlic all over pork butt.  Place mirepoix (carrots, onions, and celery) on bottom of roasting pan.  Then place the seasoned pork butt on top of mirepoix.  Roast in a 325-degree oven for 2 ½ to 3 hours.  Gravy ½ cup flour ½ cup rendered fat 2 quart water or chicken broth To taste add soy sauce  Procedure: Take pork butt out of pan and set aside.  Using a ½ cup of the rendered fat from the pork butt put it in a sauté pan add your flour to make a roux.  Cook under low heat for 3 minutes.  Add water whisk till there is no lumps.  Simmer for 15 minutes under low heat and strain.  Pulled Pork Sandwich 1 bottle BBQ Sauce (your favorite) 1 pound roast pork, shredded 1 tomato, sliced 1 loaf French bread 1 onion, slice 1 oz. lettuce leaves  Procedure: Shred Roast Pork and Toss it with your favorite BBQ Sauce.  Then assemble your sandwich.