Pork Roast Double Take

 I'm all about economical food without sacrificing nutrition. As such, on the menu for this week was a pork roast. I got the Boston Butt cut, and cooked it in the Crock-Pot for 6 hours on high. To season it, I dry-rubbed it with salt, pepper, garlic powder, onion powder, and chili powder, and to … Continue reading Pork Roast Double Take

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