R.B.'S Crock Pot Cuban Pork Roast - cooking recipe

Ingredients

4 lbs boston butt
2 medium onions
1 tablespoon garlic (minced)
1 tablespoon garlic powder
1 (10 ounce) bottle marinade (Badia, Mojo)
1/3 cup water
4 cups cooked white rice

Preparation

Trim all external fat from pork roast.
Slice onions to about 1/8 inch thick slices and place in bottom of crock pot.
Rub pork roast with garlic powder on all sides and place on top of onions.
Mix 5 ounces of marinade with 1/3 cup of water and pour around roast.
Spread minced garlic evenly over top of roast.
Cover and cook for 4 1/2 hours on high or 8 - 9 hours on low until meat has seperated from the bone.
Remove pork from crock pot and shred with 2 forks.
Remove onions with sloted spoon and place over shredded pork.
Serve over white rice.
Serve remainder of the bottle of marinade to drizzle over pork.