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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