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
