3-4 lb. Boston butt pork roast
1/4 cup mustard
1/2 cup brown sugar
1 cup apple juice -OR-
1/4 cup apple cider vinegar with 1/2 cup water
2 medium onions (sliced)
seasoned salt & pepper
smoked paprika
garlic or garlic powder (optional)
Reynolds oven bag

Preheat oven to 350°F. Rinse off your pork, pat dry with paper towel. If you like stuffing your meat with garlic, now would be the time. Make several small holes around your roast and push in your pieces of garlic. Now rub down your pork with mustard, then sprinkle your pork with salt, pepper, light amount of smoked paprika and if you you like garlic powder.

I put my oven bag inside a cake pan. After seasoning my pork I put in oven bag, then I take my brown sugar and lightly pat all over the top and sides of pork. I take the sliced onions and arrange them around the pork. Before sealing the bag I pour about a cup of apple juice in the bottom of the bag or 1/4 cup of apple cider vinegar with 1/2 cup of water. I seal the bag and take a paring knife and pop about 4 small holes in the top of the bag. I bake the pork at 350°F for about an hour, then reduce the temp to 325°F for about 2 1/2 to 3 hours.

If you have a meat thermometer you can poke it thru the top of the bag to check for doneness. Once you take it out of the oven, let it rest in the bag for at least 20-30 minutes. Once your pork has rested, remove to a platter trying not to lose the juices. The juices can be thickened of just used for dipping pork slices in or drizzling over slices.

Your pick should be pull apart tender if you choose. My husband many times will pull the pork apart, then in a pot or skillet will use some of the juice along with his favorite Barbeque sauce and simmer it down for Barbeque Pork Sandwiches. You can do this with left overs also.

Many of our friends just like to dip it in the original juices and eat on sandwiches.

Submitted by: Elaine Carmadelle