1 pork butt roast (about 4 pounds)
1/4 to 1/3 cup Worcestershire sauce
3/4 cup light brown sugar
1 cup apple juice
1/2 teaspoon salt
Place the pork in crock-pot and 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 crock-pot to the bottom, being sure not to drizzle it on the crusted meat. Cover.
Set it on high for 30 minutes, then turn down the heat to low, and let it cook for most of the day or even overnight. (Until the meat is so tender it pulls apart easily. If the meat does not pull apart easily, cover, and allow to cook 30 minutes more. Check again, and cook 30 minutes more as needed.)
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 or at room temperature.
This recipe was inspired by Shirley Corriher, author of Cookwise (Canada, UK)
** I used a 5lb roast and started it not fully thawed. I cooked on high for 30 min and then on the low setting for 10 hours. I started it in the afternoon, so it stayed in the cooker on 'warm' for about 4 hours after the 10 hours was up (until I pulled myself out of bed in the morning). It came out great and did not dry out as a result of the extra cooking.