|Pork shoulder butt||4 Pound|
|Caraway seeds||1 Teaspoon|
|Onions||2 Large, peeled and cut into thick slices|
|Garlic||1 Clove (5 gm), peeled|
|Beer/Water||1⁄2 Cup (8 tbs)|
1 Trim excess fat from pork; brown pork slowly in remaining fat in a heavy skillet or an electric slow cooker with a browning unit; drain off all fat.
2 Place meat in slow cooker.
Sprinkle salt, caraway seeds and pepper over; add onions, garlic and beer or water; cover.
3 Cook on low (190Â° to 200Â°) for 10 hours, or on high (290Â° to 300Â°) for 5 hours, or until pork is tender when pierced with a fork.
4 Remove to carving board or heated serving platter; discard garlic.
Spoon onions around meat.
Serve with refrigerated crescent rolls.