Fall-Apart Tender Slow Roast Pork

Another incredible recipe from food scientist Shirley Corriher.  This pork is so very tender and so very full of flavor!  Not to mention it can be unbelievably versatile.  But honestly, for me, because of the sweetness of the brown sugar and apple juice, I like it all by itself.  However, you could use it in salads, baked potatoes, tacos, casseroles or sandwiches.  Jim added BBQ sauce to his.

This recipe calls to bake it at a low temperature in the oven.  However, I have always used a crock pot.  For a smaller roast (up to 4 pounds), I used my smaller CP and cooked it on low for about 7 hours.  For a large roast (8-9 pounds), I used my larger CP, cooked for a total of 9-10 hours on low.  About halfway through the cooking, I turned it up to high for 2 hours (turning the roast over at the one hour) then turned it back down to low.  I put the roast in a colander and pulled any fat off.  Some pieces shredded and there were also big chunks of this delicious roast.

What this recipe shows:  
* Cooking meat slowly at a low temperature produces a wonderfully tender, juicy dish.
* Pork butt, a less expensive cut (I got this on sale for $.99/pound) that is frequently avoided because of the fat and connective tissue, is ideal for slow cooking which dissolves both fat and connective tissue.

FALL-APART TENDER SLOW ROAST PORK (about 8 servings)

1 pork butt roast (about 4 pounds)
1/4 to 1/3 cup Lea & Perrins worcestershire sauce
3/4 light brown sugar
1 cup apple juice
1/2 tsp salt

With a shelf arranged slightly below the center, preheat the oven to 400F.

Place the pork in a casserole that is just large enough to hold it and has a lid.  Sprinkle pork on all sides with the worcestershire sauce.  Then, press brown sugar coating on all sides of the pork.  Pour the apple juice down the side to the bottom of the casserole not over the crusted meat.  Cover tightly

Place in the oven and TURN DOWN OVEN TO 200F and roast without opening the oven for about 5 hours, until the meat is so tender that it pulls apart easily.  If the meat does not pull apart easily, cover, return to the oven and roast 30 minutes more.  Check again, roast 30 minutes more as needed.  Depending on your oven, the roast may take as long as 7 hours to get to the pull-apart stage.  Pull the meat apart, remove the bone.  Stir in salt.  Do not omit this salt.  It is vital for the taste of the dish.  Serve meat in its delicous juice hot or at room temperature.

NOTE:  This can easily be done in the crock pot.  Set on high for 30 minutes, then turn down to low for the day or night.

If using a crock pot...spray the pot with cooking spray before starting the roast.

Recipe Source:  Shirley Corriher