4-1/2 lb pork butt

Worcestershire sauce

1 cup brown sugar

1 cup apple cider

Salt

Bull's-Eye BBQ Sauce (we like the original)

Preheat oven to 400 degrees.

Baste roast with Worcestershire sauce, then pack on the brown sugar.  Place in oven-proof casserole dish that has some kind of lid (or use aluminum foil tented above the roast).  Pour apple juice along the side of the roast, making sure not to get any on the brown sugar -- just into the pan.  Cover tightly.  Put into hot oven, and immediately turn down the heat to 200 F degrees.  Let it slow-roast for five hours without opening oven or paying any attention to it.  After five hours, insert instant-read thermometer, to make sure it's reached the minimum 160 F required (it can be higher), and then check with fork to see if it's easy to pull apart.  If not, recover and return to oven for another half hour, and test again.  When it's easy to pull apart, take it out of the oven and turn up the heat to 375 F.  Take two forks and pull the port apart into chunks along its grain.  Remove any and all large amounts of fat still inside, and discard.  Place all lean pork into another baking dish; sprinkle with a bit of salt.  When all meat-fat separation is done, smother the meat with Bull's-Eye BBQ sauce, and return to hot oven until the sauce has caramelized and imbued the meat with it's flavor.

Serve on crusty French rolls and enjoy!