Cooking meat slowly at a low temperature produces a tender juicy dish; pork butt, a less expensive cut, is ideal for slow cooking which dissolves both fat and connective tissue, creating a rich and savory sauce."Figured out last time I made it with Shoulder roast, not pork-butt... BUTT wins! This time it did pull apart the way it's supposed to vs. boiled loin. Couldn't find Butt at my organic or Safeway or Albertsons, but found it at Winco. WInco Wins!... and i've forgotten the value prices at Winco so I'll be going back more often for staples even tho it's a longer trip." - We-Nash
Yield: 6 Servings Ready in 5 hours
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Slow-Roasted Pork Preparation
*Note: Colgin Gourmet Worcestershire sauce is lightly flavored with Hickory Smoke (an excellent addition).
Preheat oven to 400 degrees F. Place the rack slightly below the center of the oven.
Place pork in heavy pot with a tight fitting lid that is just large enough to hold roast. Sprinkle pork heavily with Worcestershire sauce; turn it over and sprinkle other side heavily as well. Take handful of brown sugar and "smush" brown sugar all over meat to form a crust. Turn meat over and "smush" brown sugar all over other side. Pour apple juice in bottom of pan, not over meat. Cover tightly.
Place the roast in the oven. Five minutes later, turn oven down to 200 degrees** (use oven thermometer to be sure of oven temperature). Roast without opening the oven door for 4 hours or until meat literally falls apart when you try to lift it with a fork. Break meat apart and remove the bone, push meat down into drippings (if desired, the pan drippings can be de-fatted***). Sprinkle with salt. This salt should not be omitted; it is vital to bring out meat flavors. Serve meat in its delicious juice hot or at room temperature.
Excellent with potato salad and baked beans. Makes great sandwiches.
**Note: If desired, meat can be roasted at 225 degrees instead of 200.
***Note: To remove fat, use a fat seperator or let cool to warm, then refrigerate. When cold, remove solid fat from top with a spoon and discard. Reheat before serving.
Makes 6 to 8 servings.
This dish can easily be done in a slow cooker. Prepare meat as directed, set slow cooker on high for 30 minutes, then reduce to low and leave all day or overnight, until meat is done and falling-apart tender.
If you make it in advance, refrigerate the dish and remove the crust of fat before reheating.
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