Shelly's Recipe

SLOW-ROASTED PORK

Category: Roasts/Tenderloins - Pork

1 pork butt roast - 3 to 4 pounds, at room temperature
1/3 cup Worcestershire sauce
3/4 cup light brown sugar - packed
1/2 cup apple juice
1/2 tsp. salt

Preheat oven to 400. 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 pat all over meat to form a crust. Turn meat over and rubbing brown sugar all over other side. Pour apple juice in bottom of pan, not over meat. Cover tightly.

Place the roast in the oven for about 5 minutes later and then turn oven down to 20. 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. 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.

NOTE: Good as sandwiches.