Prep 10 mins
Cook 4 hrs
Pork butt is a less-expensive cut, but cooking at a very low temperature ensures a tender, juicy roast, and it dissolves fat and connective tissue, This can also be made in a slow cooker set on high for 30 minutes, then turned down to low for the day, oven cooking time will vary depending on the size of your roast -- I have made this in the past, and it is very good! :)
- 1 (4 lb) pork shoulder butt, roast
- whole garlic clove (optional, use as many as desired)
- 1⁄3 cup Lea & Perrins 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)
- 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 425 degrees F 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.
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!