1 (4 lb.) pork butt roast
2 onions, thinly sliced
1 large green pepper, thinly sliced
2 (16 oz. ea.) bottles Sweet Baby Ray's BBQ sauce
1 cup packed light brown sugar
1 pkg. sandwich rolls (your favorite)

DRY RUB:

3 tsp. seasoned salt (Lawry's)
1 tsp. black pepper
3 tsp. garlic powder
1 1/2 tsp. cumin
1 1/2 tsp. paprika
1/4 tsp. cayenne pepper

In a bowl, mix together dry seasonings and rub into the roast. Place roast in a bowl, cover, and refrigerate for a minimum of 24 hours.

Place onions and peppers in the bottom of the Crock-Pot. Place roast on top.

Mix together barbecue sauce and sugar and pour over roast. Cover and cook on LOW for 8 to 10 hours.

Before serving, pull pork into coarse shreds with 2 forks. Serve on your favorite sandwich rolls. Enjoy!

Submitted by: Erin