Boston butt or pork butt is the American name for a cut of pork that comes from the upper part of the shoulder from the front leg and may contain the blade bone. Boston butt is the most common cut used for pulled pork, a staple of barbecue in the southern United States.
Fall-Apart Boston Butt
- 1 (4 pound) Boston butt or Pork butt pork roast
- 1/4 to 1/3 cup Worcestershire sauce
- 3/4 cup light brown sugar
- 1 cup apple juice
- Heat oven to 400 degrees F.
- Lightly grease the inside of Dutch oven or deep roasting pan.
- Put the Worcestershire sauce into a separate bowl and soak the pork roast in the Worcestershire sauce.
- Remove roast from bowl and coat with brown sugar, being sure to press the brown sugar all over to form a crust.
- Place sugar-crusted roast in the roasting pan.
- Slowly pour apple juice into the pan being careful not to pour over the sugar-crusted roast.
- Cover pan tightly, either with a lid aluminum foil.
- Place the roast in the oven and immediately turn the heat down to 200 degrees F.
- Bake for about 5 hours.
- Uncover the roast and check for doneness. The meat should be so tender it falls apart easily. If it doesn’t, re-cover the roast and cook for 30 minutes more or as needed.
- Remove from oven and let rest for 30 to 45 minutes.
- Shred the roast and keep refrigerated in an air tight container until ready to use. To shred hot meat we use silicone cooking gloves with meat shredding claws. Click Here
Make delicious pulled pork sandwiches using the shredded Boston butt pork with fresh Kaiser rolls and your favorite BBQ sauce.
NOTE: This recipe can also be prepared in a crock pot. Prepare roast as outlined above. Put roast into crock pot insert. Pour apple juice into bottom of crock pot and add 1/2 teaspoon salt to the apple juice. Set the crock pot on HIGH for 30 minutes and then turn the setting to LOW and cook for 8 hours.