1 onion, sliced into rings
5 pound Boston butt roast bone-in or out—it doesn’t matter)
1 ½ tablespoons Himalayan Sea Salt (¾ teaspoon of medium-coarse salt for every 1 pound of meat)
Place sliced onions in the bottom of the crock pot. Salt roast evenly. Place roast on top of onions.
Cover and cook on low 9-12 hours until tender and flakes easily with a fork. (My slow cooker it goes 9 hours)
Serve with rice and roasted veggies.
THM - S
*Instant Pot - 1 cup water in the bottom, then onions, then roast. Pressure cook 90 minutes, quick release.
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