| 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) |
| 3/4 |
c |
Light brown sugar; (packed) |
| 1/2 |
c |
Apple juice |
| 1/2 |
ts |
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
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