Slow Roasted Pork Butt


1 (4 lb) Pork Butt Roast

1 (6 oz.) Can of Pineapple Juice
1 1⁄4 Cups Organic Unsweetened Pear Juice
1⁄3 Cup Worcestershire Sauce or Coconut Aminos
2-3 Tablespoons Balsamic Vinegar
1⁄2 Teaspoon Himalayan Sea Salt 
(or to taste)
4 Whole Garlic Clove (optional, use as many as desired)
1⁄2 Teaspoon Fresh Ground Black Pepper (or to taste)
1/2 Cup Raw Sugar


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Preheat oven to 450 degrees for 20 minutes. Make small slits all over the roast then insert a whole garlic clove into each slit. Sprinkle salt and black pepper on top, pour the juices, Worcestershire sauce or Coconut Aminos and Balsamic Vinegar over the top of the roast. Sprinkle sugar on the top and sides of the meat. Place the roast in a casserole dish with a and cover tightly with foil, then place the roast in the oven and immediately reduce the temperature down to 200 degrees F. Cook roast for about 3-4 hours or until the meat is falling-apart tender (cooking time will vary depending on the size of the roast) and enjoy!
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