Look! It's Paula Deen' s Boston Butt Roast with a Pork Steak instead.
1 (5-pound) pork butt roast Saint Louis THICK CUT (not the fatty thin cut) Pork Steak. I got mine at Dierbergs a few weeks ago at the end of summer.
4 tablespoons of a pre-made House Seasoning:
(1 cup salt , 1/4 cup black pepper , 1/4 cup garlic powder)
No one in the comments section could stand to add this much salt. I think perhaps they were adding the whole House Seasoning recipe? Mathematically (as I understand math), you could add 2 tablespoons of salt, 1/2 T pepper, 1/2 T garlic powder.
2 tablespoons seasoned salt
4 tablespoons liquid smoke, found in grocery store (This kills me. Are people looking in chemistry books for Liquid Smoke? Or their pantries? I can bet I don't have any from the last time I made a stew because I always throw out almost full bottles, while saying "When will I ever use this again?" I think that's because Mom kept one bottle of Liquid Smoke during my entire adolescence.)
1 medium onion, sliced
1 cup water
3 bay leaves
Barbeque sauce of choice, for serving (I have that now that Gary has stopped feeding the Mac dog food covered with Barbeque sauce.)
Preheat oven to 350 degrees F.
Sprinkle 1 side of the roast with 2 tablespoons half the House Seasoning, making sure to rub well. Flip the roast over and rub the remaining half of House Seasoning. Repeat the process with the seasoned salt and liquid smoke.
Cover the meat. (Commenters were outraged Paula left this out.)
Place the roast in a large roasting pan. Add the onion, water and bay leaves to the roast.
Place in the oven and cook for 2 1/2 to 3 hours, or until thermometer reads 170 degrees F.
Let meat cool for a few minutes and then slice. Serve with your favorite barbeque sauce.
My photo (of everything - pork is bottom center).