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Boston Pork Roast

Boston Pork Roast

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Phil Anderson
Director of Fresh Foods, Harris Teeter
www.harristeeter.com  
 

Chef Philip Anderson studied at culinary institutions all over the world including Culinary Institute of America and School for American Chefs and has worked in places including Le Deli Rive in Switzerland, Relais, and Hacienda De Los Morales in Mexico City.  He assisted Team USA in the 1992 Culinary Olympics in Germany and was a featured Guest Chef at the Aspen Food and Wine Festival.  Chef Phil is currently the director of fresh foods at Harris Teeter and oversees Harris Teeter's stores that feature freshly prepared foods and pastries by culinary trained talent.  Chef Phil cooks in a style he refers to as internationally fresh, using high quality ingredients to create ethnic style foods with a rustic presentation.  He enjoys preparing challenging menu items including stuffed pastas, timbales, tortes, sauces, spice blends, bread ands clafouti that express exceptional flavor notes.   

Boston Pork Roast

 

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Pork

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Roast

,

Cook

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Oven

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Butt

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Barbecue

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Bbq

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Worcestershire

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Sauce

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Brown

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Sugar

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Apple

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Juice

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Salt

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Entree

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Boston Pork Roast

Ingredients

1 pork butt roast (about 4 pounds)
1/4 cup Worcestershire sauce
3/4 cup brown sugar
1 cup apple juice
1/2 teaspoon Kosher salt

Instructions

Preheat the oven to 400°F. Place the rack slightly below the center of the oven.
Place the pork in a casserole that is just large enough to hold it and has a lid. Sprinkle the roast on all sides with Worcestershire sauce. Then press brown sugar coating on all sides of the pork. Pour the apple juice down the side of the casserole to the bottom, being sure not to drizzle it on the crusted meat. Cover tightly.
Place the roast in the oven and immediately turn the heat down to 200°F.  Roast without opening the oven door for about 5 hours, until the meat is so tender that it pulls apart easily. Pull the meat apart and remove the bone. Stir the salt into the juices at the bottom of the pan. Serve meat in its delicious juice hot.
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Transcripts

Phil Anderson: Hi! I am chef Phil Anderson, Harris Teeter's executive chef. I am going to show you how to do a really nice pork roast today. And they are nice about four pounds and we are going to put it in the oven and slow cook it for like five hours. I have preheated the oven to 200 degrees and I am putting the fat side down and we've got a cup of apple juice, a quarter cup of Worcestershire sauce and then three-quarters of a cup of brown sugar, a little kosher salt. What we are going to do is we are going to put the liquids in and then the brown sugar, we are going to pack onto the roast, season it with the little salt, cover it, slide it into the oven and go do whatever you need to do for four-five hours. By slow cooking it at 200 degrees, it's very tender, it falls off the bone. In fact, we will pull this, we'll pull the bone off when we get back after setting it in there for five hours. So here, let's get started.

I am going to pack this as much as possible on the sides if I can, it doesn't stick very well on the sides though. Take a little bit of salt, put it on top of that. It's just a little bit heavier. Now we need to cover it tightly. Okay, we are putting it into a 200 degree oven and I'll see you in about five hours.

Okay, we are back in the kitchen. We've spent five hours waiting for this to be cooked. We wanted it to be fall off the bone tender. Undisturbed for five hours, beautiful, okay and what we want to do, we want to transfer. This is going to be fall off the bone, look at that. The bone just fell off. So this could be barbecue, it could be -- this is what they typically use for barbecue, or I do and oh yeah, that's nice and tender. It's beautiful.

So, the Boston Pork Roast. Enjoy!

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