Fall-Apart-Tender Slow-Roast Pork

1 pork butt (shoulder) 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

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 (95°C). Roast without opening the oven door for about 5 hours, until the meat is so tender that it pulls apart easily. If the meat does not pull apart easily, cover, and return to the oven and roast 30 minutes more. Check again, roast 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.

Note: This can easily be done in a slow cooker. 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.

from: OChef

Favorite Muffins

2 c. all-purpose flour
1/2 c. white sugar
1/2 t. salt
3 t. baking powder
1/4 c. yogurt + 1/4 c. melted butter (can sub 1/2 c. vegetable oil )
3/4 c. milk
1 egg
1 t. vanilla
Cinnamon/sugar mixture
Paper liners for muffin cups

Preheat oven to 400 degrees F (205 degrees C)

Sift together flour, sugar, salt, and baking powder into a mixing bowl. Create a "well" in the center. In a small bowl, beat the egg with a fork and add the milk, vanilla and oil. Pour at once into the flour "well" and mix quickly and lightly until mixture is moist throughout. Batter will be thick and lumpy. (Additional ingredients such as fruit (1 cup per recipe) and/or nuts (1/2 cup) would be added now, quickly and without too much stirring).

Spoon batter into paper lined muffin cups. Pile high above the top of each cup for a large "muffin top". Sprinkle top evenly with cinnamon/sugar mixture for a sweet crispy top.

Bake for 35-40 minutes until muffins are golden brown and top springs back to touch. Toothpick will come out clean. Makes 6 large muffins. (I use small muffins and bake for 12-13 minutes.)

NOTES FOR VARIATIONS:

Fresh fruit is best if available, but when adding frozen fruit such as blueberries and raspberries, rinse ice crystals off with cold water, drain and pat dry with paper towel, then add sugar to coat fruit and allow to stand before mixing in. Try apples and raisins, peaches or bananas or combine for variety.

We prefer walnuts chopped very small but almonds or chopped pecans can be used.

SPECIAL NOTES:

For cranberry muffins, cut cranberries in half for full flavor. Use orange juice instead of milk (apple juice for apple muffins) and add 2 T orange zest.

Audrey's little note: I've searched HIGH and LOW for a favorite muffin recipe, and this is it!
 
adapted from: Bed & Breakfast Inns Online