I wouldn't call this "fall-apart-tender", that to me gives this roast more of a pull pork discription and exactly what I wasen't looking for. I have only made a couple pork roasts in my life and rubbed with spices, and more spices and drown in bbq sauce to hide how dry it was. I followed this recipe to the letter--just cut everything in half since it was 2 lbs, cooked 3 hrs, waited 40 min to cut and poured slightly thickened juices over--but this is soooo juicy you won't use much. And instead of being stringy it was very much slicable. I cut into very thin slices and it held its shape. I would difinitely rename to sunday dinner roast pork
too sweet! I wish I knew this before making. This would be a good base for a bar-b-que pulled pork. Maybe I miss understood.
This was very good - so tender and juicy that even our 1 year old gobbled it up. The juice was really delicious and went nicely over rice. We didn't have apple juice so used pineapple instead. Next time I'll use apple to see if it makes a huge difference. It was a nice way to cook pork butt that didn't involve barbecue sauce and many hours in a crock pot, although I am a fan of pulled pork!
Loved this recipe, and the way it came out. Literally, fell completely off the bone. The reason for four outta five? I did make some changes due to what I had on hand. We improvise when we have to. ;) (minced garlic instead of cloves; packed on surface under brown sugar, and 1 cup water with 1/4 cup white wine instead of the apple juice.) Kitten, you've shared a gem with this one!! Thanks for posting, it's now a regular go-to for our home!!
Well Kittencal, here in the midwest about the only thing we know to do with a pork roast is slice it and BBQ it, and maybe some pulled pork. Had one in freezer and didn't feel like pulled pork, so I found this recipe. OMG, this was fantastic !! Cooked exactly as you specified, I had a roast a little over 7 lbs so it took about 5 hours to cook, but LET ME TELL YOU, when this was sliced the juices just rolled !! We were soo impressed. The sweetness of the brown sugar and apple juice was divine. I do like pork and apples together anyway. This will now be the way I cook pork butt!!! It takes a lot for me to give up my BBQ girl! LOL Thankyou sooo much for this great recipe, I will be trying it out on company, and cant wait to hear the mmmmmmm coming from the table !
I really wanted to like this recipe. However, the sauce was just too sweet to use. Luckily, the meat didn't take on a too-sweet flavor. The cooking method was spot-on so I will use the cooking directions and use a vegetable broth for the liquid and skip the brown sugar all together.
I followed this recipe to the letter for a family gathering, and found it very disappointing. The meat was edible and even tasty, not overly "chewy," but certainly not "fall apart tender," and not even in the category of pulled pork. The drippings made excellent gravy, which redeemed the meal, but I won't be messing with this one again.
Awesome recipe my dear friend. I followed the recipe to a t, didn't and wouldn't change a thing. This was my first time cooking with shoulder butt and your recipe certainly didn't disappoint. Moist, juicy, tender pork that has a lovely flavor. It was fall apart perfect and we enjoyed it so much on cabiatta buns with salt, pepper and mustard. Thanks for sharing a recipe that I will make again.
The cook in me knew there was something wrong with the 200 degree temp the recipe suggests, should say at least 325-350. Now 4 hours later I hv ppl coming and I have a barely cooked chewy piece of meat.
Take it to the next level: Heat grill on high, rub roast with Olive oil, salt and pepper and sear all sides watching closely to prevent flairups. Once u get a nice med/dark brown crust, add any additional seasonings, cover tightly and cook as directed 3O-40 minutes per pound in 200 degree oven. The smoky grilled flavor adds another dimension. I seasoned the meat with WS sauce after grilling and put white wine in the bottom of a Wilton 9in round cake pan with a little wire rack to lift the roast up out of the liquid. Covered the top with aluminum foil. Check with meat therm to get internal temp correct...med to med well. I you want it fall apart for BBQ...then cook the hell out of it..at low temp of course.