Fall-Apart-Tender Slow-Roast Pork Butt
Info
SERVINGS: 10 - 12
PREP:
1 hours 40 min
COOK:
4 hours
TOTAL:
5 hours 40 min
INGREDIENTS
-
1 (4 lb) pork shoulder butt, roast
-
whole garlic clove (optional, use as many as desired)
-
1⁄3 cup Worcestershire Sauce
-
3⁄4 cup light brown sugar
-
1 1⁄4 cups unsweetened apple juice
-
1⁄2 teaspoon salt
-
1⁄2 teaspoon fresh ground black pepper (or to taste)
INSTRUCTIONS
- Make small slits all over the roast then insert a whole garlic clove into each slit (this is only optional).
- Place the roast in a greased casserole dish with a lid.
- Sprinkle the roast on all sides with Worcestershire sauce.
- Let sit at room temperature for 1-1/2 hours.
- After 1-1/2 hours spoon any Worcestershire sauce (if any) back on the roast that has accumulated on the bottom of the casserole.
- Using hands press the brown sugar well into the meat on all sides making certain to adhear the sugar to the meat.
- Pour the apple juice into the bottom of the casserole.
- Cover tightly.
- Preheat oven to 425F for 15 minutes.
- Place the roast in the oven and immediately reduce the temperature down to 200 degrees F.
- Roast for about 4 hours or until the meat is falling-apart tender (cooking time will vary depending on the size of the roast).
- Stir the salt and black pepper into the juice (do not omit the salt!).
- Slice meat as desired.
NOTES
Multiple reviews of this one indicate that 4 hours cooking time is not enough. Some went up to 5-6 hours.
We did this one for 8 hours in a slow cooker on low.