Pork butt is a less-expensive cut but this Slow Roast Pork Butt cooks at a very low temperature. That ensures a tender, juicy roast, that’s delicious.
The slow roasting dissolves the fat and connective tissue and that ensures tenderness.
I will be making this again and again! This is a very forgiving recipe.
I’ve tried so many pork roast recipes but I’m done looking. This is it!
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.
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Low temperature cooking make this Slow Roast Pork Butt moist and tender. When it comes to pork roast low and slow is the way to go!
- 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
- 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 your hands press the brown sugar well into the meat on all sides making certain to adhere 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.
Enjoy!
Up Next:
Cajun Pork Chops – Economical and Delicious!
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Recipe based on one by Kittencal
Photo by Kristy