Classic Roast Pork
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Classic Roast Pork

1 (4-pound) pork butt roast
1/4 to 1/3 cup Worcestershire sauce
3/4 cup light brown sugar
1 cup apple juice
1/2 teaspoon salt

Preheat oven to 400 degrees F. 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 Worcester 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 degrees F. 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 salt, which is vital to the taste of the dish.

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