ZinesPG delivery
Pittsburgh Post-Gazette Home Page
PG News: Nation and World, Region and State, Neighborhoods, Business, Sports, Health and Science, Magazine, Forum
Sports: Headlines, Steelers, Pirates, Penguins, Collegiate, Scholastic
Lifestyle: Columnists, Food, Homes, Restaurants, Gardening, Travel, SEEN, Consumer, Pets
Arts and Entertainment: Movies, TV, Music, Books, Crossword, Lottery
Photo Journal: Post-Gazette photos
AP Wire: News and sports from the Associated Press
Business: Business: Business and Technology News, Personal Business, Consumer, Interact, Stock Quotes, PG Benchmarks, PG on Wheels
Classifieds: Jobs, Real Estate, Automotive, Celebrations and other Post-Gazette Classifieds
Web Extras: Marketplace, Bridal, Headlines by Email, Postcards
Weather: AccuWeather Forecast, Conditions, National Weather, Almanac
Health & Science: Health, Science and Environment
Search: Search post-gazette.com by keyword or date
PG Store: Pittsburgh Post-Gazette merchandise
PG Delivery: Home Delivery, Back Copies, Mail Subscriptions
Food
Food Bytes PG Cookbook The Food Chain
Kitchen Mailbox Countdown to Dinner Dining
Fall-Apart-Tender Slow-Roast Pork

What the recipe shows: Cooking meat slowly at a low temperature produces a tender juicy dish; pork butt, a less expensive cut, is ideal for slow cooking which dissolves both fat and connective tissue. If the dish is to be done in a slow cooker, set on high for 30 minutes, then turn down to low for the day or night.

1 pork shoulder butt roast
1/3 cup Lea & Perrins Worcestershire Sauce
3/4 cup light brown sugar
1 cup apple juice
1/2 teaspoon salt

Preheat the oven to 400 degrees. Place the pork in a heavy casserole with a lid. Sprinkle the meat on all sides with the Worcestershire sauce. Press brown sugar into the meat on all sides. Pour the apple juice into the bottom of the casserole. Cover tightly.

Place in the oven and TURN THE OVEN TEMPERATURE DOWN TO 200 DEGREES. Roast for 4 hours, until the meat is falling-apart tender. Stir in the salt. Do not omit the salt, as it is important to the flavor of the dish.

If you make it in advance, refrigerate the dish and remove the crust of fat before reheating.

Shirley Corriher

Thursday, May 06, 1999



bottom navigation bar Terms of Use  Privacy Policy