This is what was on the menu last night at Chez Django:
Pork roast, mashed potatoes, and homemade brown gravy. (You shoulda been here!)
'Bout 1 p.m. yesterday, I threw a pork butt in my Crock-Pot® cooker and covered it with water and a little beef stock. I added onions, garlic, Greek seasoning, salt and pepper. After cooking on "low" for about four hours, the pork roast came out moist and juicy and chock full o' flavor.
Next time I make it I'll be sure to take note of my measurements and sich. A more precise recipe will then be forthcoming.
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