Amazingly tender and juicy pork in a sweet sauce
|4 lbs.||Pork Shoulder Butt Roast|
|4 cloves||Garlic, optional, use as many as desired|
|1/3 cup||Worcestershire Sauce|
|3/4 cup||Light Brown Sugar|
|1&1/4 cups||Apple Juice, unsweetened|
|1/2 tsp.||Fresh Ground Black Pepper, or to taste|
Optionally make small slits all over the Pork Shoulder Butt Roast and insert a whole peeled Garlic clove into each slit.
Place the roast in a roasting pan that has a cover and will hold the roast with the cover in place. Sprinkle the roast on all sides with the Worcestershire Sauce. Let sit uncovered at room temperature for 1-1/2 hours, or about 20 minutes per pound, basting with sauce from the bottom of the pan once in a while.
At the start of the last 15 minutes of sitting time, arrange an oven rack so the roaster will sit in the center of the oven. Preheat the oven to 475°F. This should allow enough time for it to get up to temperature and maintain that temperature for 15 minutes or more while you finish preparing the roast.
After the roast has sat, baste any remaining Worcestershire sauce onto the roast. Using your hands, press the Brown Sugar into the meat on all sides making sure the sugar sticks to the meat. Insert a meat thermometer so that the tip rests in the center of the roast and without touching any bone. Insert it into the roast at the point that will be facing the oven door once it is in the oven.
Pour the apple juice around, not onto, the roast along the sides of the roasting pan and into the bottom. Cover and center the roaster in the oven. After about 5 minutes, or until the oven returns to 475°F from having the door open, lower the oven temperature setting to 200°F. Roast for about 3 hours, or 45 minutes per pound, until the meat thermometer reaches 160°F to 170°F, or until the meat is fall apart tender. First check after about 2/3 of the roasting time and recheck accordingly.
Remove the roaster from the oven and let sit uncovered for 15 to 30 minutes. Transfer the roast to a cutting board. Transfer the sauce to a container and separate out the fat. Stir the Salt and Fresh Ground Black Pepper into the sauce to serve with the meat. For a thicker, more gravy like sauce, add equal amounts of flour and fat, about 2 to 4 tablespoons of each, back to the sauce and heat while stirring in a saucepan until thickened. Slice the roast as desired.
Use leftovers for pulled pork.
Yield: 3 pounds
Nutrition Facts per Serving:
27g Fat (58.1% calories from fat)
trace Dietary Fiber
Exchanges per Serving:
3 1/2 Lean Meat
1 Other Carbohydrates.
Copyright 2006-2017 by Keith Langeneckert. All rights reserved. Contact WebMaster.