Carolina Barbequed Pork
- 2 onions, quartered
- 2 tbs. brown sugar
- 1 tbs. paprika
- 2 tsp. salt
- 1/2 tsp. pepper
- 1 4-6 lb. boneless pork butt or shoulder roost
- 3/4 cup cider vinegar
- 4 tsp. Worcestershire sauce
- 1 1/2 tsp. crushed red pepper flakes
- 1 1/2 tsp. sugar
- 1/2 tsp. dry mustard
- 1/2 tsp. garlic salt
- 1/4 tsp. cayenne pepper
Place the onions in the Crock-Pot'" Slow Cooker.
Combine the brown sugar, paprika, salt and pepper and rub the mixture over the roast.
In a bowl, combine the vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne pepper. Mix well.
Drizzle 1/2 of vinegar mixture over the roast. Cover and refrigerate the remaining vinegar mixture.
Cover; cook on Low for 10 hours or on High for 6 hours. Remove the meat and onions and drain. Chop or shred the meat and chop the onions. Serve the meat and onions on buns. Use the remaining vinegar mixture to drizzle over the sandwiches.