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In Boston, around the time of the Revolutionary War, cuts of pork were stored and shipped in casks, or barrels, called butts. This popular cut of meat came from the upper part of a hog's shoulder, hence the name Boston butt. Very affordable, I paid only $2.00 a pound, and cooked best at low and slow temperatures, it's a marriage made in heaven with dutch oven cooking.
This recipe comes from Shirley Corriher's book, Cookwise. She also brought us my all time favorite, Touch of Grace Biscuit recipe. Her original version calls for cooking the pork, covered in the oven, for 5 hours at 250 degrees. Not wanting to spend all day lighting coals, I chose to roast it at 300-325 degrees for 3 hours instead. I cooked a 3 lb. roast in my 12 inch dutch oven with 10 coals in a ring around the bottom and 16-18 in a ring around the outside of the lid with 4-6 spaced evenly in the middle. I changed the coals three times, cooking the roast for a total of 3 1/2 hours. It is extremely tender, you can slice it or pull it apart with a couple of forks. The best part is the wonderful sauce that forms in the bottom of your dutch oven, light and sweetened with apple and brown sugar, add some salt to it if you like but be sure to drown the juicy meat in the delicious drippings.
Fall Apart Tender Slow Roasted Pork
1 pork butt roast (3-4 lbs.)
1/4 to 1/3 cup Worcestershire sauce
3/4 cup brown sugar
1 cup apple juice
1/2 tsp salt
Lightly oil or spray dutch oven.
Place pork in large bowl.
Sprinkle the roast on all sides with Worcestershire sauce.
Press brown sugar into pork, coating all sides evenly.
Carefully place in prepared dutch oven.
Pour apple juice around pork roast, being sure not to drizzle it on crusted meat.
Roast at 300 degrees for 3-3 1/2 hours, replenishing coals hourly.
Pull the meat apart.
Stir the salt into the juices remaining in dutch oven.
Serve pork in its delicious juice hot or at room temperature.
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Coat roast in Worcestershire and brown sugar then pour in apple juice  |
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