4-6 servings
- 4 lb boneless pork butt roast
- 1 tsp ground ginger
- 1 tbsp fresh minced rosemary
- 1/2 tsp mace or nutmeg
- 1 tsp coarse ground pepper
- 2 tsp salt
- 2 c water
- Grease the interior of the crock
- Place roast inside
- In a bowl, mix the spices and seasonings together
- Sprinkle half on the top, pushing down to make it stick. Flip and do the same on the other side
- Pour 2 c of water around the edge, being careful not to rinse off the roast
- Cover and cook on low 3 1/2- 4 1/2 hours or until thermometer registers 140 degrees