You are doing it correctly! Each time you put it in the oven I’ve noted it’s uncovered. It feels different because it is! Beef roasts we do covered, but the pork roast just needs a different set up which is why it’s never covered.

Always tastes phenomenal though! Just a bit of panic ensues with my uncertainty haha

You could use chicken or beef broth. It won’t have the same flavor, but it will still turn out. Apple cider vinegar is too different to be used in place of the apple juice in this recipe. Chicken broth will be the closest substitute, or wine.

I don’t have apple juice. Could I use chicken or beef broth??? Still want it to be flavorful! Apple cider vinegar is the only “apple” I have… Lol

I’m so sorry to hear that! The cooking time is always an estimate since every pork roast varies in size, but pork butt roasts are particularly forgiving as they are difficult to dry out. The minimum internal cooking temperature of pork is 145 degrees for food safety, but a tough, fatty cut like a pork butt roast is best cooked to the range of 195-205°F to be soft and tender.

Next time, be sure to use a pork butt roast and use a meat thermometer as you suggested.