Crockpot Pork Butt/shoulder

I put Jack's rub on it the night before covering all sides to soak up the flavors and placed it in the fridge. I then transfered it to a crock pot the next morning with large chunks of carrots and halved onions under it...no liquid. Cooked on high for approx 8 hrs or until fork tender and seperates easily. I then seperate the vegetables and Carmelize them in a high temp oven for approx 10 mins.

http://www.barbecue-party.com/bbq/5591/ ... q-recipes/
Jack's Old South BBQ Rub

1/4 cup brown sugar
1/4 cup sweet paprika ( I use hot or smoked though it calls for sweet)
1/4 cup kosher salt
3 tablespoons black pepper
2 tablespoons garlic powder
2 tablespoons onion powder
1 teaspoon cayenne pepper
1 teaspoon dried basil
1-2 TB dry mustard

Combine all and mix well. Yields about 3/4 cup