Recipe(tried): Boston Butt Pork Roast

When we want a good juicy pork roast with crusty fat on the outside, I fix a boston butt, not the rolled and tied, but the one with the bone. I sprinkle salt, pepper and garlic powder on it and roast it about 375 in an uncovered roasting pan until it's nice and brown on all sides, turning as needed. Add water about half way up the meat, put on the lid and roast for 3 or 4 hours at 325. This is for a 4 to 6 pound roast. This meat is tender, juicy and has some fat throughout. Great with sauerkraut and mashed potatoes and gravy. Good old comfort food, that reminds me of my childhood. We use the leftovers for pork hotshots or sometimes shred it and make barbecue.
I hate tough, dry pork and this cut of meat has never failed me. And it's relatively inexpensive.