|After cooking, I added barbecue sauce to part of the pork|
1 (4-pound) pork butt roast
1/4-1/3 cup Worcestershire sauce
3/4 cup brown sugar
1 cup apple juice
1/2 teaspoon salt
Preheat oven to 400 degrees. Arrange shelf slightly below center.
Place pork roast in a dutch oven. Sprinkle pork on all sides with the Worcestershire sauce. Press brown sugar on top & sides of the pork. Pour apple juice down the side to the bottom of the dutch oven and not over the meat. Cover tightly.
Place in the oven & immediately reduce heat to 200 degrees. Roast for 5 hours without opening the oven. Remove. If meat does not pull apart easily, cover & return to the oven & roast 30 more minutes.
Check again, & if meat is still not at the pull apart stage, roast an additional 30 minutes more as needed.
Depending on your oven, the roast may take as long as 7 hours to reach the pull apart stage. (I personally feel like it's a good idea to just leave it for that long.)
Pull meat apart & remove bone. Stir in salt, which is essential for the dish.
Makes 6 servings.
NOTE: This can also be done in a slow cooker & set on HIGH for 30 minutes, then reduced to LOW for the day or overnight.
After I pulled it apart, I separated it into freezer bags to use for several meals. I also strained the juice & put it in the fridge. After it was cold, I took off the top layer of fat. I will be posting about the meals that I make with this.
For the first meal, I added some barbecue sauce & a little of the juice from the pork roast to make pulled pork barbecue.
I am sharing this with:
On the Menu Monday
Full Plate Thursday