The Best Way to Roast Pork!
2-3lb Boston Butt Roast
(It will taste better if pastured/local pork)
1/2 cup of honey
1 bottle of hard cider
1 bottle of any BBQ sauce
All you need to do is defrost the roast in the sink or fridge, and when the meat is thawed just set it in any crock pot or baking dish. Pour a standard 12oz bottle of hard cider over the meat. Then drizzle honey over it. Last, glob on half a bottle of bbq sauce. That's it. You can either set the crock pot on low heat all day while you go to work or you can set it in the oven at 275 for a long, slow, low cook.
I let my 2.5 lb roast sit there from 1pm until 6pm. Every once in a while I would flip it so the fats would cook and drip over the meat evenly but this isn't a concern in a standard 4-to-6-quart slow cooker. An hour before I want to serve it I pull it out of the oven and repeat the cider/honey/sauce treatment at about half the amount of the first dose. Then I cut up the apples into chunks and cover the meat and side juices with the slices and set it in the over to bake at the slightly higher 325. This turns those apples into such a soft sauce that perfectly melds with the pork and honey and goo.
Once apples are soft all you need to do is cut and serve. The apples should be a gooey sauce and the meat falling off the bone and dyed a slight red from the BBQ sauce. Eat each bite of meat with the cooked apple and enjoy each bite! This is how pork was meant to be served in the fall!