Instructions:

Fall-Apart Boston Butt

Source: Shirley Corriher, author of Cookwise

1 (4 pound) Boston butt pork roast
1/4 to 1/3 cup Worcestershire sauce
3/4 cup light brown sugar
1 cup apple juice

Preheat oven to 400 degrees F. Lightly grease the inside of a casserole or deep roasting dish.

Put the Worcestershire sauce into a separate bowl and soak the Boston butt pork roast in the Worcestershire sauce. Remove roast from Worcestershire sauce and coat with brown sugar, being sure to press the brown sugar all over to form a crust. Place sugar-crusted roast in the casserole dish. Pour apple juice into the casserole, but do not pour over the sugar-crusted roast. Cover casserole or pan tightly, either with a casserole top or aluminum foil. Place the roast in the oven and immediately turn the heat down to 200 degrees F. Bake for about 5 hours.

Uncover the roast and check for doneness. The meat should be so tender it falls apart easily. If it doesn't, re-cover the roast and cook for 30 minutes more or as needed.

NOTE: This recipe can also be prepared in a crockpot. Prepare roast as outlined above. Put roast into crockpot insert. Pour apple juice into bottom of crockpot and add 1/2 teaspoon salt to the apple juice. Set the crockpot on HIGH for 30 minutes and then turn the setting to LOW and cook for 8 hours.