"Dave Bugg" > wrote in message
...
> phaeton wrote:
>
>> I thought about just rubbing the meat with Adobo seasoning before
>> putting it in the slow cooker, but I don't know if that would be the
>> result I'm after.
>>
>> Thanks for any help!
>
> Rub the pork butt with a thin coat of vegetable oil. Then coat with a dry
> rub of kosher salt, granulated garlic, course ground black pepper,
> paprika, and brown sugar. Put the butt onto a rack in a shallow roasting
> pan. Put into an oven at about 230F. Although the estimate is about 90
> minutes per pound, you will want to cook until the internal temperature
> reaches 185-190F.
> --
> Dave
> What is best in life? "To crush your enemies, see them driven before
> you, and to hear the lamentation of the women." -- Conan

Good advice.

Now what kind of sauce?
http://allrecipes.com/Recipe/Big-Als...ce/Detail.aspx

INGREDIENTS (Nutrition)
2 cups ketchup
2 cups tomato sauce
1 1/4 cups brown sugar
1 1/4 cups red wine vinegar
1/2 cup unsulfured molasses
4 teaspoons hickory-flavored liquid smoke
2 tablespoons butter
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon celery seed
1/4 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon coarsely ground black pepper

DIRECTIONS
In a large saucepan over medium heat, mix together the ketchup, tomato
sauce, brown sugar, wine vinegar, molasses, liquid smoke and butter. Season
with garlic powder, onion powder, chili powder, paprika, celery seed,
cinnamon, cayenne, salt and pepper.
Reduce heat to low, and simmer for up to 20 minutes. For thicker sauce,
simmer longer, and for thinner, less time is needed. Sauce can also be
thinned using a bit of water if necessary. Brush sauce onto any kind of meat
during the last 10 minutes of cooking

Dimitri