Paulas Smoked Boston Butt Roast

• 2 Tablespoons Seasoned Salt
• 2 teaspoons Garlic Powder
• 2 teaspoons Ground Black Pepper
• 2 Tablespoons Plus 2 Teaspoons Kosher Salt
• 1 whole Large Onion, Sliced
• 3 leaves Bay Leaves
• 1 cup Water
• 5 pounds Pork Butt Roast (aka Shoulder Roast)
• 4 Tablespoons Liquid Smoke Hickory Flavor
• Optional: Barbecue Sauce

1. Preheat oven to 350 F. Make a rub by combining the seasoned salt, garlic powder, black pepper and kosher salt in a bowl; reserve for later.
2. Layer the sliced onions, bay leaves, and water in a large roasting pan.
3. Sprinkle the rub all over the pork roast and massage it into the surface well; repeat with the Liquid Smoke.
4. Place roast on top of the onion layer in the roasting pan and tightly cover pan with foil.
5. Cook roast in the oven for 2 1/2 to 3 hours, or until an internal temperature of 170 F is reached.
6. Remove from oven and rest for 10 minutes before slicing.
7. Serve with pan drippings (or optional barbecue sauce).
8. Recipe adapted from Paula Deen.

salt, garlic, ground black pepper, kosher salt, onion, bay leaves, water, liquid smoke hickory flavor, barbecue sauce

Taken from tastykitchen.com/recipes/main-courses/paulae28099s-smoked-boston-butt-roast/ (may not work)