4 lb. Boston butt (pork shoulder)
2 (10 oz. ea.) cans Campbell's cream of mushroom soup
2 (10 oz. ea.) cans Campbell's cream of chicken soup
3 (10 oz. ea.) cans Campbell's French onion soup
2 cans water (use empty soup can)
3 cups rice
salt and pepper, to taste

Preheat oven to 375°F.

In a large dutch oven (I use a thin wall blue with white speck metal) season Boston butt with salt and pepper and place in center of pan. Open all cans but one French onion and pour into pan around the butt. Add water. Stir. Cover and place in oven.

Cook 2-1/2 hours. Remove from oven. with a fork separate meat and stir into soups. Stir in rice evenly. Cook covered for 25 minutes more. Check to make sure rice is done. If not add the last can of French onion and cook 10 minutes more.

Note: If you are not standing in front of the oven waiting impatiently for it to finish you didn't cook it right.

Submitted by: Robbie Humphries