Boston Butt Roast

• Boston Butt Roast or Picnic (3-5 pounds)
• 8-10 dashes Gravy Master sauce
• 3-5 tablespoons your favorite dry rub
• Dry Rub: #1
• 1/4 cup smoked paprika
• 2 teaspoons chili powder
• 1 tablespoon cumin
• 1 pinch cayenne pepper (optional)
• 3 tablespoons packed brown sugar
• 2 tablespoons granulated sugar
• 1 tablespoon sea salt
• 1 tablespoon ground black pepper
• Dry Rub: #2
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon garlic salt
• 1/2 teaspoon celery salt
• 1/2 teaspoon Natures Seasoning

1. 1. Add dashes of Gravy Master sauce to the top of the meat until it is well covered. Then sprinkle heavily with dry rub. Place meat in the slow cooker. Cook on low setting of slow cooker for 8-10 hours.
2. or if you don't have time cook on high for 6-8 hours. Leave meat in the slow cooker on the "warm" setting for about 4 more hours or until the meat easily will pull with two forks.
3. 2.Internal temperature of pork roast should be between 190u0b0 F and 205u0b0 F.
4. 3.Remove from slow cooker and allow to rest about 5-10 minutes. Then, slice or pull for serving, basting with pan juices from slow cooker.
5. 4.Serve warm.
6. 5.Leftovers should be kept in an airtight container in the refrigerator or freezer.

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Taken from www.epicurious.com/recipes/member/views/boston-butt-roast-52839681 (may not work)