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!