The Lady and Son's Smoked Boston Butt Roast

Ingredients

• 8 servings barbeque sauce for serving
• 3  bay leaves 
• 0.3 cup pepper black
• 0.3 cup garlic powder 
• 4 tablespoons liquid smoke 
• 1 medium onion sliced
• 5 pound pork butt roast 
• 1 cup salt 
• 2 tablespoons lawry's seasoned salt 
• 1 cup water 

Equipment

• oven
• roasting pan
• kitchen thermometer

Directions

1. Preheat oven to 350 degrees F.
2. Sprinkle 1 side of the roast with 2 tablespoons of the House Seasoning, making sure to rub well. Flip the roast over and rub the remaining 2 tablespoons of House Seasoning. Repeat the process with the seasoned salt and liquid smoke.
3. Place the roast in a large roasting pan.
4. Add the onion, water and bay leaves to the roast.
5. Place in the oven and cook for 2 1/2 to 3 hours, or until thermometer reads 170 degrees F.
6. Let meat cool for a few minutes and then slice.
7. Serve with your favorite barbeque sauce.
8. Mix ingredients together and store in an airtight container for up to 6 months.