Slow-Roasted Pork Shoulder with Brown Sugar

~from Savoring Time in the Kitchen

Serves: 10-12

1 pork shoulder (butt) roast, 3-1/2 to 5 pounds
2 whole garlic cloves, sliced or minced (optional)
1/3 cup Worcestershire Sauce
3/4 cup light brown sugar
1/2 teaspoon dried thyme or oregano
1 cup unsweetened apple juice (I used 2 fresh apples, peeled and diced)
1/2 teaspoon salt, and
1/2 teaspoon fresh ground black pepper, or to taste

Make small slits all over the roast then insert a slice of garlic into each slit. Alternately, you can mince the garlic and rub it over the meat). Place the roast in a Dutch oven with lid. I used my enameled cast iron Dutch oven.

Sprinkle the roast on all sides with Worcestershire sauce. Let sit at room temperature for 1 hour.

Preheat oven to 425 F.

At the end of the hour, spoon any Worcestershire sauce that has accumulated on the bottom of the pot back over the meat. Mix together the brown sugar, black pepper and thyme or oregano and press the brown sugar mixture firmly onto the top and sides of the meat. Pour the apple juice into the bottom of the pot and cover tightly.

Place the roast in the oven and immediately reduce the temperature to 225 F.

Roast for about 4 to 4-1/2 hours or until the meat is fall-apart tender (cooking time will vary depending on the size of the roast).

Remove the meat to a platter, tent with foil and set aside. Stir the salt into the pan juices and taste test. Adjust seasonings if necessary. Strain juices and reserve.

Slice meat as desired and pour strained juices over the top of the meat.

Note: This can easily be made a day or two ahead and refrigerated. Juices can be easily defatted after chilling by scraping congealed fat off the top. When ready to serve, warm meat in a 350F oven in a covered pot for about 30 minutes, adding the reserved juices.

Adapted from Genius Kitchen