The Healthy My Ass Cookbook

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Other Entrée Recipes:

Bacon Cheese Franks

Broiled Lobster Tails

Chicken Enchiladas

Coney Island Casserole

Covered Roaster Turkey

Fettuccine Carbonara

Fettuccine Fiesta

Fried Shrimp

Fried Swai

Honey Mustard Roasted Chicken Thighs


Lemon Butter Chicken

Linguine with Caramelized Onions, Bacon and Olives

Mac and Bacon Cheeseburger Casserole


Mizithra Cheese and Browned Butter Spaghetti

Oven Barbecued Baby Back Ribs

Oven Barbecued Brisket

Oven Barbecued Country Style Ribs

Oven Braised Pork Steaks

Oven Sesame Chicken

Pan Fried Pork Chops

Pan Seared Parmesan Scallops

Pasta with Three Cheeses

Poor Man's Stroganoff

Pressure Cooked Chuck Roast

Pressure Cooked Corned Beef and Cabbage

Pressure Cooked Country Style Ribs

Pressure Cooked Linguine with Clam Sauce

Prime Rib

Rosemary's Chicken Breasts

Scallops in Beer Cheese Sauce

Seafood Lasagna

Shrimp Fettuccine with Boursin Cheese

Shrimp Scampi Pasta

Slow Cooked Chuck Roast


Stuffed Peppers

Swissed Ham and Noodles Casserole

The Italian North Village Sub Sandwich

The Vegetarian North Village Sub Sandwich

Tuna Noodle Casserole


Wild Mushroom and Goat Cheese Lasagna

Ziti con Pollo

Slow Roasted Pork Butt

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. Salt
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.


Other Information:


Preparation: 0:20
Roast: 3:20
Total: 5:30

Yield: 3 pounds
Servings: 9

Nutrition Facts per Serving:
429 Calories
27g Fat (58.1% calories from fat)
26g Protein
18g Carbohydrate
trace Dietary Fiber
108mg Cholesterol
310mg Sodium.

Exchanges per Serving:
0 Grain(Starch)
3 1/2 Lean Meat
0 Vegetable
0 Fruit
3 Fat
1 Other Carbohydrates.

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