1/9 Photos of Fall-Apart-Tender Slow-Roast Pork Butt
4 hrs 10 mins
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! :)
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Units: US | Metric
- 1Make small slits all over the roast then insert a whole garlic clove into each slit (this is only optional).
- 2Place the roast in a greased casserole dish with a lid.
- 3Sprinkle the roast on all sides with Worcestershire sauce.
- 4Let sit at room temperature for 1-1/2 hours.
- 5After 1-1/2 hours spoon any Worcestershire sauce (if any) back on the roast that has accumulated on the bottom of the casserole.
- 6Using hands press the brown sugar well into the meat on all sides making certain to adhear the sugar to the meat.
- 7Pour the apple juice into the bottom of the casserole.
- 8Cover tightly.
- 9Preheat oven to 425 degrees F for 15 minutes.
- 10Place the roast in the oven and immediately reduce the temperature down to 200 degrees F.
- 11Roast for about 4 hours or until the meat is falling-apart tender (cooking time will vary depending on the size of the roast).
- 12Stir the salt and black pepper into the juice (do not omit the salt!).
- 13Slice meat as desired.
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Nutritional Facts for Fall-Apart-Tender Slow-Roast Pork Butt
Serving Size: 1 (225 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 579.2
- Calories from Fat 274
- Total Fat 30.5 g
- Saturated Fat 11.0 g
- Cholesterol 181.3 mg
- Sodium 399.6 mg
- Total Carbohydrate 21.5 g
- Dietary Fiber 0.0 g
- Sugars 19.9 g
- Protein 51.7 g