| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
St. Louis |
Post2 |
6 |
Servings |
INGREDIENTS
| 1 |
|
Pork butt -, 3 to 4 lbs |
| 1/3 |
c |
Worcestershire sauce, Lea & |
|
|
Perrins |
|
|
Is recommended), Is recommended |
| 3/4 |
c |
Light brown sugar, packed |
| 1/2 |
c |
Apple juice |
| 1/2 |
t |
Salt |
INSTRUCTIONS
Preheat oven to 400 degrees. Place pork in pot with lid. Sprinkle pork
heavily with Worcestershire sauce; turn it over and sprinkle other
side heavily as well. Take handful of brown sugar and rub against meat
to make a brown sugar crust. Repeat until meat is coated with sugar.
Pour apple juice in bottom of pan, not over meat. Cover and place pot
in oven. Reduce oven heat to 200 degrees; cook 4 hours, until meat
literally falls apart when you try to lift it with a fork. Break meat
apart a little and push it down into drippings. Sprinkle with salt.
(Salt cannot be omitted; it is vital to bring out meat flavors.) Serve
hot or at room temperature. Excellent with potato salad and baked
beans. Yield: 6 to 8 servings. Recipe Source: St. Louis Post-Dispatch
- 11-02-1998 Formatted for MasterCook by Susan Wolfe -
vwmv81a@prodigy.com Converted by MM_Buster v2.0l.
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