Pork Shoulder with Apple Juice and Garlic

A fall-apart-tender pork butt, marinated in Worcestshire sauce and slow roasted with garlic, apples and brown sugar.

1 (4 lb) pork shoulder butt
whole garlic cloves
1⁄3 cup Worcestershire, such as Lea & Perrins

Sauce:
¾ cup light brown sugar
1¼ cups unsweetened apple juice
½ tsp. sea salt
½ tsp. black pepper, freshly ground

Make small slits all over the roast then insert a whole garlic clove into each slit.

Place the roast in a greased casserole dish with a lid.

Sprinkle the roast on all sides with Worcestershire sauce.

Let sit at room temperature for 1½ hours.

After 1½ hours spoon any Worcestershire sauce back on the roast that has accumulated on the bottom.

Using your hands press the brown sugar well into the meat on all sides making certain to adhere the sugar to the meat.

Pour the apple juice into the bottom of the casserole. Cover tightly.

Preheat oven to 425°F (220°C, Gas Mark 7).

Place the roast in the oven and immediately reduce the temperature down to 325°F (160°C, Gas Mark 2).

Roast for about 3-3½ hours or until the meat is falling-apart tender (cooking time will vary depending on the size of the roast, a meat thermometer reading should be at least 180°F).

For Crispy Skin (optional):
Increase oven temperature to 500°F (250°C). Cook for 15-20 minutes, rotating at least once.

Stir the salt and black pepper into the pan juices.

Slice meat as desired and use the pan juices as a dipping sauce.

Makes 8-10 servings.