| 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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