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		keyword search: AND OR Easy, overnight pork butt (Shirley Corriher recipe) by Anne Garber Food chemist Shirley Corriher reveals the secrets to cooking a perfect roast every time: Brown sugar, soy sauce and seven hours in the oven result in the perfect pork roast. Cooking meat slowly at a low temperature produces a tender juicy dish; pork butt (also known in Canada as "pork shoulder") -- a less expensive cut -- is ideal for slow cooking, which dissolves both fat and connective tissue. If the dish is to be done in a slow cooker, set on high for 30 minutes to sear, then turn down to super-low for the day or overnight. Shirley Corriher's general guidelines: Roasting meat can be intimidating, with different temperatures and methods. Meat is either tough or tender. Cook the tough cuts slowly and the tender cuts quickly. The more connective tissue (gristle) a cut of meat has, the tougher it is. (serves six to eight) Ingredients: 3 to 7 lb. pork butt 1/3 cup Worcestershire sauce 3/4 cup brown sugar ½ cup apple juice Optional: For the sugar-reduced diet, substitute Zero cola for sugar and apple juice. Preparation: Place meat in a slow cooker or roasting pan. Pour on Worcestershire sauce. Pat sugar onto the top of the roast and add cider down the side of the pan so it doesn’t disturb the sugar topping. Place in a 200 degree F oven for seven hours, or cook overnight in the slow cooker. Salt lightly before serving. If you make it in advance, refrigerate the dish and remove the crust of fat before reheating. Difficulty level: Easy. See evalu8.org's other too easy to be true recipes... See evalu8.org's other recipes for Guilty Pleasures and Comfort Foods... evalu8.org Media Inc. © worldwide 2007, Anne Garber Recipe exclusive to evalu8.org by Anne Garber
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