This recipe adapted graciously from mycrankygut.com.

The Goods
1 Boston Butt roast, about 4 lbs. 2 onions, sliced into half-rounds
1 cup SCD ketchup
1/2 cup beef stock
1/4 cup apple cider vinegar
1/4 cup honey
1 tsp Tabasco sauce (adjust to taste)
1 tsp kosher salt

Rub for the roast:
4 tbsp paprika
2 tbsp cumin
2 tbsp SCD chili powder
1 tbsp ground black pepper
1 tsp cinnamon
1 tsp cayenne pepper
1 tbsp salt

The Gettin’
1.  Combine all the rub ingredients. Rub into all surfaces of the pork roast.  Put roast in a crock pot.
2.  Add onions to pan and carmelize, 15 minutes. Deglaze pan with stock and vinegar, and bring to a boil.  Add to crock pot.  Add remaining ingredients and cover.  Cook 8 hours on low, until pork falls apart.
3.  Pull pork apart with forks.  Optionally, use a immersion blender to blend the onion and contribute to the sauce.

The Take I think this is the best crock pot recipe we’ve ever made.  The flavor of the pork was excellent and the pork fell apart in the crock pot – what else could one ask for?

Total Time: 8  hours 30 minutes
Prep – 30 minutes
Cook – 8 hours

Yield:  20 servings

Level: Easy