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
Heat 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 crock pot. Prepare roast
as outlined above. Put roast into crock pot insert. Pour apple juice
into bottom of crock pot and add 1/2 teaspoon salt to the apple
juice. Set the crock pot on HIGH for 30 minutes and then turn the
setting to LOW and cook for 8 hours.