• Boston Butt Pork Roast with Bone-in
  • Dry Rub (recipe below)
  • Crock Juice (recipe below)
  • 4 yellow or white onions
  • 3 tbl brown sugar
  • 2 tbl garlic
  • 1 tsp sea salt
  • 2 tsp red pepper
  • 2 tsp black pepper
Rub all over pork, wrap with plastic wrap and refrigerate over night
  • 1/4th cup red wine vinegar
  • 1/4th cup cider or regular vinegar
  • 1/4 cup sherry wine or marsala wine
  • 1-2 Garlic Cloves
  • 1/8th cup of Worcestershire
  • 2 tbl spicy mustard or any mustard you have
  • 1 tbl white sugar
Cut 2 white onions and 2 yellow onions into 4ths
Put onions in bottom of crock
Place meat on top of them
Pour juice all over pork
I like to cook on high for like 20 mins to get the juices going. Then I cook it on low for like 8-10 hrs. If you do not have 8-10 hrs you can cook on high for 4-5 hours. Please note cooking time depends on size of pork cut.
When it’s finished pull it apart and remove the fat – DO NOT REMOVE FAT BEFORE YOU COOK
Add your favorite Bar-B-Q sauce. I use Sticky Fingers Carolina Sweet. If you’ve never tried it, I highly suggest you do, it can be found at Publix.

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