Pulled Pork

Adapted from "A Fall-Apart Tender SLow Roast Pork" by Shirley O. Corriher.

1 duBreton Natural Pork Shoulder or Boston Butt Roast
1 cup DLM apple juice
1/4 cup DLM Worcestershire sauce
Barbeque sauce (optional)
3/4 cup light brown sugar

With a shelf positioned slightly below the center, preheat the oven to 200°F. Place the pork in a casserole that is just large enough to hold it and has a lid. Sprinkle pork on all sides with DLM Worcestershire sauce. Then, press down sugar coating on all sides of the pork. Pour the DLM Apple Juice down the side to the bottom of the casserole. Cover tightly, and roast for 4 to 8 hours until the meat is so tender that it literally falls apart.

For additional flavor, combine pulled pork with your favorite barbeque sauce and simmer 30 to 45 minutes.

Note: This recipe shows that cooking meat slowly at a low temperature produces a wonderfully tender, juicy dish. Pork butt, a less expensive cut that is frequently avoided because of the fat and connective tissue, is ideal for slow cooking, which dissolves both fat and connective tissues. 6 lb roast makes 14 servings.

Makes 14 servings

Allergy Warning: Contains Soy

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