Fall-Apart Tender Slow Roast Pork

This recipe was originally found in the Dallas Morning News & is from Shirley Corriher, who is a food writer & food sleuth.  I had a pork butt roast in the freezer & decided to try the recipe. I figured that if it's good enough for Shirley Corriher, it must be good.  Here's the recipe:

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.

TIPS:
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:
Seasonal Sundays
On the Menu Monday
Full Plate Thursday
Foodie Friday