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Fall-Apart-Tender Slow- Roast Pork Butt

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Ingredients

Adjust Servings:
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

Nutritional information

579.3
Calories
274 g
Calories From Fat
30.6 g
Total Fat
11.1 g
Saturated Fat
181.3 mg
Cholesterol
399.6 mg
Sodium
21.5 g
Carbs
0.1 g
Dietary Fiber
19.9 g
Sugars
51.7 g
Protein
225 g
Serving Size

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Fall-Apart-Tender Slow- Roast Pork Butt

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    Friends! This is easy and amazing with a few tweaks. I did a 5lb pork butt for 6 hours. Followed the recipe nearly-exactly: 90 minutes out in w. sauce, garlic in slits; rubbed with brown sugar, etc. BEFORE cooking, added onion and put roast atop onions and thyme and rosemary AND the salt and pepper this wasn't clear - definitely add before cooking. Did the 425 preheat, and immediately to 200, left undisturbed for just over 6 hours in a dutch oven with lid. Came out perfect. The bone I removed from its center had NO meat left on it. Recipes are like sheet music; follow but add your own nuance and instincts, and you have music.

    • 270 min
    • Serves 10
    • Easy

    Ingredients

    Directions

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    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! :, Friends! This is easy and amazing with a few tweaks. I did a 5lb pork butt for 6 hours. Followed the recipe nearly-exactly: 90 minutes out in w. sauce, garlic in slits; rubbed with brown sugar, etc. BEFORE cooking, added onion and put roast atop onions and thyme and rosemary AND the salt and pepper this wasn’t clear – definitely add before cooking. Did the 425 preheat, and immediately to 200, left undisturbed for just over 6 hours in a dutch oven with lid. Came out perfect. The bone I removed from its center had NO meat left on it. Recipes are like sheet music; follow but add your own nuance and instincts, and you have music., This was delicious!! I followed the recipe exactly but for 1 thing. At the end of 4 hrs I turned the oven off and left it in an extra hr.


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    Steps

    1
    Done

    Make Small Slits All Over the Roast Then Insert a Whole Garlic Clove Into Each Slit This Is Only Optional.

    2
    Done

    Place the Roast in a Greased Casserole Dish With a Lid.

    3
    Done

    Sprinkle the Roast on All Sides With Worcestershire Sauce.

    4
    Done

    Let Sit at Room Temperature For 1-1/2 Hours.

    5
    Done

    After 1-1/2 Hours Spoon Any Worcestershire Sauce If Any Back on the Roast That Has Accumulated on the Bottom of the Casserole.

    6
    Done

    Using Hands Press the Brown Sugar Well Into the Meat on All Sides Making Certain to Adhear the Sugar to the Meat.

    7
    Done

    Pour the Apple Juice Into the Bottom of the Casserole.

    8
    Done

    Cover Tightly.

    9
    Done

    Preheat Oven to 425 Degrees F For 15 Minutes.

    10
    Done

    Place the Roast in the Oven and Immediately Reduce the Temperature Down to 200 Degrees F.

    Avatar Of Dahlia Simmons

    Dahlia Simmons

    Global gastronaut exploring the diverse cuisines and flavors of the world.

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