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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  |
I made this today and it is fabulous! I only had a few bites as it is being packed up for sandwiches tomorrow while we help our son move.
ReplyDeleteThanks for your feedback Jan, so glad you liked the recipe, good luck with the move, Liddy
ReplyDeleteI am about to put this puppy in the oven. First time using my new dutch oven! Thanks for the recipe.
ReplyDeleteHope you liked the recipe and that all went smoothly, hope you enjoy your new dutch oven! Liddy
ReplyDeleteJust tried this in our cast iron Dutch oven over the coals. It is delcious! I added onions, potatoes, and carrots for a full meal. Family wants to do it again soon.
ReplyDeleteGlad you enjoyed the recipe Robin, adding vegetables sounds like a great idea, they must have tasted good cooked in the sauce, thanks for your feedback. Liddy
DeleteI actually found your article after already having started my BB in a cast iron Dutch oven on the electric stove top. I rubbed it w/ salt, pepper, garlic powder ( NOT salt), cumin, oregano, hot paprika, and cayenne. Seared it a bit on both sides, turned heat down to low/low medium and added a 1/4 cup of water. Now, I'm wishing I had these other ingredients, but I have at least 2.5 hours to procure them....
ReplyDeleteYour recipe sounds really good, I don't think you can go wrong with a Boston Butt as long as you cook it low and slow, maybe next time you can give this recipe a try. Thanks for stopping by, Liddy
DeleteGonna try it this weekend! Can't wait!
ReplyDeleteHope you enjoy the roast! Liddy
ReplyDeleteI think I added a little too much Worcestershire and Brown sugar.. I was in a hurry and didn't measure anything. Do you think that would hurt the flavor any?
ReplyDeleteDon't think it will alter the flavor all that much Emily, hope you liked the end result, Liddy
DeleteCan you cook this in a regular oven or does it have to be a Dutch oven
ReplyDeleteCheck out the link to the original recipe, it suggests cooking it in a covered casserole in your conventional oven. I'm sure you could place it in a shallow roasting pan and cover it securely with foil. Good luck and thanks for stopping by, Liddy
ReplyDeleteMaking it for New Years. Using a pork tenderloin and adding potato carrots onion and some garlic too
ReplyDeleteHope you enjoyed the recipe Michelle, adding the vegetables sounds like an excellent idea, Happy New Year! Liddy
DeleteI cheated (we have about a foot of snow on the ground here) and cooked it in a Dutch Oven in our kitchen oven. 275 for about 3 hours - internal temp of the meat was about 190 when done. Rested it on the stove top in the dutch oven while I made the rosemary garlic redskins for a side. Best pulled pork ever...
ReplyDeleteThanks so much for your feedback Dave, very happy to hear you liked the recipe! Liddy
DeleteI have made this twice and everyone Loved it. I added fresh garlic ,vidalia onion and Yukon Gold potatoes.
ReplyDeleteThanks for the great recipe
So happy you enjoyed the recipe and your added ingredients sound fantastic, thank you for your feedback, Liddy
DeleteEach year I try a different recipe on my Dutch oven. This year I have made your pulled pork and every time it has been a hit. I'm making it right now as I sit outside the cottage. Thanks Liddy
ReplyDeleteTom
Wondering ----Bone in ??and fat side up or down. ??
ReplyDeleteSorry it has taken me so long to answer your question, bone in is fine and I always place the fat side up. Thanks for stopping by, Liddy
DeleteTried this quite a while back. Excellent pulled pork. Doing it again tonight for slicing!
ReplyDeleteYour photo looks like it's been either pre-seared or broiled at the end. I would expect a gray result with a covered process.
ReplyDeleteTrying your recipe for Super Bowl Sunday , can hardly wait.
ReplyDeleteBest online recipe!!!
ReplyDeleteI’m Fixen to make this but I don’t have apple juice what can I use instead chicken broth?
ReplyDeleteyour own juice made store from dried prunes, only takes about 15 min to boil, then let cool, best if juice left to let sit in fridge couple days. like syrup. and also good on oat ,meal
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