My friend, Ann (who has, ironically, turned vegetarian), came in raving about this recipe. So I quick grabbed it from her -- and it is now a staple in our repertoire. Watch the bottom for money / time saving tips. . .
Combine minced onion, salt, garlic powder, oregano, rosemary, caraway seeds, thyme, celery seed, cayenne pepper, and black pepper; rub mixture onto both halves of roast.
Place meat in crock pot that has been sprayed with non-stick cooking spray. Cover and cook on low setting for 8 to 10 hours (do not add any liquids) or until very tender.
Remove meat from pot and allow to cool enough to handle. Remove fat and shred meat. Strain juice from crock pot removing as much fat as desired. Add juice and shredded meat back to crock pot and re-warm.
Serve on rolls with colelaw. May also serve mayonnaise, mustard and onion relish. Kids will like it plain.
***Money / time-saving tips -- buy the spices at dollar stores (or discount or whatever), approximately same size. 3 = a tablespoon, 2 = 2 teaspoons, etc. The 1/4 tsp cayenne, just get a little one from the grocery store. Mix all in a big bucket that seals and save for whenever you want to make this. Use one tablespoon + per pound. I wrote these directions right on top of the spice mix bucket. . .