BUTT PAINTING RECIPES

Name: Fall-Apart-Tender Slow-Roast Pork Butt
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 10-12 serving(s)
Ingredients: 1 (4 lb) pork shoulder butt, roast; whole garlic clove (optional, use as many as desired); 1/3 cup Lea & Perrins Worcestershire Sauce; 3/4 cup light brown sugar; 1 1/4 cups unsweetened apple juice; 1/2 teaspoon salt; 1/2 teaspoon fresh ground black pepper (or to taste)

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FALL-APART-TENDER SLOW-ROAST PORK BUTT RECIPE - FOOD.COM

Fall-Apart-Tender Slow-Roast Pork Butt Recipe - Food.com image

Pork butt is a less-expensive cut, but cooking at a very low temperature ensures a tender, juicy roast, and it dissolves fat and connective tissue, This can also be made in a slow cooker set on high for 30 minutes, then turned down to low for the day, oven cooking time will vary depending on the size of your roast -- I have made this in the past, and it is very good! :)

Total Time 4 hours 10 minutes

Prep Time 10 minutes

Cook Time 4 hours

Yield 10-12 serving(s)

Number Of Ingredients 7

Ingredients

1 (4 lb) pork shoulder butt, roast
whole garlic clove (optional, use as many as desired)
1/3 cup Lea & Perrins Worcestershire Sauce
3/4 cup light brown sugar
1 1/4 cups unsweetened apple juice
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper (or to taste)

Steps:

Make small slits all over the roast then insert a whole garlic clove into each slit (this is only optional).
Place the roast in a greased casserole dish with a lid.
Sprinkle the roast on all sides with Worcestershire sauce.
Let sit at room temperature for 1-1/2 hours.
After 1-1/2 hours spoon any Worcestershire sauce (if any) back on the roast that has accumulated on the bottom of the casserole.
Using hands press the brown sugar well into the meat on all sides making certain to adhear the sugar to the meat.
Pour the apple juice into the bottom of the casserole.
Cover tightly.
Preheat oven to 425 degrees F for 15 minutes.
Place the roast in the oven and immediately reduce the temperature down to 200 degrees F.
Roast for about 4 hours or until the meat is falling-apart tender (cooking time will vary depending on the size of the roast).
Stir the salt and black pepper into the juice (do not omit the salt!).
Slice meat as desired.

Nutrition Facts : Calories 579.3, FatContent 30.6, SaturatedFatContent 11.1, CholesterolContent 181.3, SodiumContent 399.6, CarbohydrateContent 21.5, FiberContent 0.1, SugarContent 19.9, ProteinContent 51.7

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