R.B.'S Crock Pot Cuban Pork Roast

• 4 lbs boston butt
• 2 medium onions
• 1 tablespoon garlic (minced)
• 1 tablespoon garlic powder
• 1 (10 ounce) bottle marinade (Badia, Mojo)
• 1/3 cup water
• 4 cups cooked white rice

1. Trim all external fat from pork roast.
2. Slice onions to about 1/8 inch thick slices and place in bottom of crock pot.
3. Rub pork roast with garlic powder on all sides and place on top of onions.
4. Mix 5 ounces of marinade with 1/3 cup of water and pour around roast.
5. Spread minced garlic evenly over top of roast.
6. Cover and cook for 4 1/2 hours on high or 8 - 9 hours on low until meat has seperated from the bone.
7. Remove pork from crock pot and shred with 2 forks.
8. Remove onions with sloted spoon and place over shredded pork.
9. Serve over white rice.
10. Serve remainder of the bottle of marinade to drizzle over pork.

boston butt, onions, garlic, garlic, marinade, water, white rice

Taken from www.food.com/recipe/r-b-s-crock-pot-cuban-pork-roast-373607 (may not work)