Fall-Apart-Tender Slow-Roast Pork Butt

"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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photo by KristyThe Wicked No photo by KristyThe Wicked No
photo by KristyThe Wicked No
photo by Baby Kato photo by Baby Kato
photo by Mia B. photo by Mia B.
photo by KristyThe Wicked No photo by KristyThe Wicked No
photo by Baby Kato photo by Baby Kato
Ready In:
4hrs 10mins
Ingredients:
7
Serves:
10-12
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ingredients

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directions

  • 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.

Questions & Replies

  1. Do I leave netting on roast?
     
  2. Over 20 years of oven baking, I've learned that (nearly) all uneven-temperature braising recipes can be converted just fine into even-temperature ones. Has anyone figured out a workable, constant temperature cooking method, that produces the same result? I'd guess 300-350 for a couple of hours, to roughly equal the thermal energy produced by the "heat it then turn it down" method. Other commentors have noted that this dish really needs more hours of braising. So 300-350 for 4 hours, maybe?
     
  3. Do I roast covered or uncovered?
     
  4. Hi, Has anyone ever made this with sauerkraut? If so how did you do it? Thanks
     
  5. Can I throw it in the grill to crisp it it doesn't look crisp!?!?
     
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Reviews

  1. 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
     
  2. 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 !
     
  3. Made it exactly as described and it turned out wonderful. Very tender. Very easy to make. Sliced it and served it with the juice poured over top of it. Great flavor. We had cooked apples, potatoes and a vegetable with it. Made a great inexpensive meal. I will be making it again. For the few reviewers who didn't give outstanding comments, I don't think they were imagining pork roast...they were thinking pulled pork. This is not BBQ, this is not pulled pork. It is delicious
     
  4. 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.
     
  5. 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!!
     
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Tweaks

  1. making it a lot less sweet. Found an interesting site which does a reverse roast...cook as this recipe states-covered at 300. When done, remove meat, add potatoes and carrots and roast in the sauce at 475. about 1/2 hr. then add the meat back and crisp it up.
     
  2. I had a 3lb pork butt on hand, and followed the recipe to cook it. i figured because the recipe uses a 4lb roast, that I’d cook mine for a little less time. I also added potatoes and carrots. After 3.5 hours at 200 F though, it came out tough and a little pink in the middle. I put it back in for another half hour, and the meat was still tough, although the flavor was good. I put it back in the oven and actually forgot about it. I came back about 2 hours later, and the roast was perfect. It fell apart with just a fork, and melted in my mouth.
     
  3. Sweet onion slices on top before I put it in the onion
     
  4. This is braised, not roasted
     
  5. Pulling a page out of the smoker's cookbook, before putting pork in a smoker we often rub mustard all over the pork. Tried that here because it will add a little tang and also help the seasoning adhere. At the end if you want to try to add a little "crust" by broiling, the mustard/seasoning will help. I mixed together some brown sugar with a little cinnamon, salt, pepper, paprika and clove and sprinkled onto the mustard coating. In the end it turned out pretty darn tasty. The mustard was subtle and complimented the apple cider braising liquid nicely.
     

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