I seasoned my 6.68 pound "shoulder butt" roast with Lawery's poultry rub, stabbing the roast with a small knife then generously rubbing this stuff over the entire surface. Put the rubbed roast in the crock pot, added a can and a half of Pepsi since that's what lives in our house! The fluid level was about half way up the roast. It went on low all night and the next morning it was so tender I thought I'd missed the meat and was stabbing air! I let it cool while I woke up with a couple cups of coffee, then removed the bone from the meat and poured everything through a colendar, saving the juices in a large bowl. I'm so glad I did this. The eventually de-fatted broth tasted like "Au Jus" from a perfect standing rib! The meat itself was beautifully seasoned and was great as it was, but I went ahead and did half of it with Sweet Baby Ray's and some of the broth as directed. It didn't take as much sauce because the meat was so well seasoned already. The saved meat went into the freezer for future use...the rest did Christmas "lunch" with family...make your own sandwich on home baked sour dough bread. We were happy campers. I'm so thrilled with the way this turned out. I'm afraid I'll never again achieve this perfect balance of seasoning, so I'm going to savor every drop of the broth while I can! I hope to try this "cooking method" on other cuts of meat. Thanks for this recipe! And all the variations from reviewers, too! There's a lot of room to play with this!
Was this review helpful?
3 users found this review helpful
I seasoned my 6.68 pound "shoulder butt" roast with Lawery's poultry rub, stabbing the roast...