Basically, with our children gone from home, Mr.P and I get to pretty much do what we want. It's very much like being on an extended vacation -- interspersed with work -- it's quite wonderful actually. Don't get me wrong, we LOVED raising our children and everything it came with. School projects, trips to the drug store at 2 am for meds, stepping on Legos with bare feet, and let's not forget all of the wah, wah, wahs! Yes we miss it, but have appreciated the adventure of rediscovering our once independent selves. Right about now you may be asking yourself, "What in the world does any of this have to do with Pork Roast?" The truth is, the last thing I want to do these days is to spend hours in the kitchen. Of all the meals -- hello, the easiest and by far most mouth-watering meals -- I make, this would be number one. Isn't it nice to know that some things, some meals, even in their simplistic state can still retain a little special occasion sheen. Dressed up or down, this roast pork is a crowd-pleaser all around. Roast it for Sunday night dinner and eat on it all week in sandwiches, tacos, on pasta or even rice bowls - Mr.P's favorite! This recipe is a keeper, enjoy guys.
Fall-Apart Tender Slow Roast Pork
With only 5 ingredients, this roast pork couldn't be any more effortless OR delicious.
MAKES 6 SERVINGS
INGREDIENTS
- 1 (4 pound) Pork Butt Roast
- 1/4 to 1/3 cup Worcestershire sauce
- 3/4 cup Light Brown Sugar
- 1 cup Apple Juice
- 1/2 teaspoon Kosher salt
WHAT TO DO
- Preheat oven to 400 F. Arrange shelf slightly below center.
- Place pork roast in a casserole that is just large enough to hold it and that has a lid.
- Sprinkle pork on all sides with Worcestershire sauce. Press brown sugar on top and sides of pork. Pour apple juice into the bottom of the casserole dish, making sure not to wash off the brown sugar.
- Cover casserole - if you don't have a covered casserole dish cover with foil TIGHTLY.
- Place in the oven and immediately turn the temperature down to 200 F. Roast for 5 hours WITHOUT opening the oven door.
- Remove casserole lid or foil after 5 hours, uncover and return to the oven for an additionally 30 minutes to brown the top and sides.
- Remove from oven and if meat does not fall apart easily, roast an additional 30 minutes. This should do it. Remove from the oven and using two forks pull meat apart and remove bone. Stir in the salt and cover meat with all of the juices.
NOTE:
This can also be cooked in a slow cooker. Start out on high for 30 minutes then reduce to low for remainder of the day. Either way it's delish!
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