Fall-Apart Tender Slow Roast Pork

This may also be prepared in a slow cooker (such as a Crockpot) set on high for 30 minutes, then reduced to low for the day or overnight.


1  4-pound  pork butt roast
1/4  cup  Worcestershire sauce
3/4  cup  light brown sugar
1  cup   apple juice
1/2  tsp  salt

Preheat oven to 400°. Arrange shelf slightly below center.
Place pork roast in a casserole that is just large enough to hold it and that has a lid. Sprinkle pork on all sides with the Worcestershire sauce. Press brown sugar on top and sides of the pork roast. Pour apple juice down the side to the bottom of the casserole and not over the meat. Cover tightly. Place in the oven and immediately reduce the heat to 200°. Roast for about 5 hours without opening the oven. Remove. If meat does not pull apart easily, cover and return to oven and roast 30 minutes more. Check again, and if meat is still not at the pull-apart stage, roast 30 minutes more. Depending on your oven, the roast might take as long as 7 hours to
reach the pull-apart stage. Pull meat apart and remove the bone. Stir in the salt. Do not omit the salt, which is vital to the taste of the dish.

I like to pour the juices into a pan, removing the grease. Bring to a boil and thicken with cornstarch dissolved in water. Pour over shredded pork and serve as an open-faced sandwich.