Easy Crockpot Pulled Pork

By punk

Ingredients

• 1 large Vidalia onion, sliced thin
• 2 tablespoons brown sugar
• 1 tablespoon paprika
• 2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 (4-6 lb) boneless pork butt or shoulder
• 3/4 cup cider vinegar
• 4 teaspoons Worcestershire sauce
• 1 1/2 teaspoons crushed red pepper flakes
• 1 1/2 teaspoons sugar
• 1/2 teaspoons dry mustard
• 1/2 teaspoon garlic salt
• 1/4 teaspoon cayenne pepper

Preparation

Step 1

1. Rinse pork roast under cold water and pat dry with paper towels.

2. Place onions in crock-pot. In a small bowl, combine brown sugar, paprika, kosher salt and pepper; mix thoroughly. Rub mixture all over roast and place the roast on top of the onions.

3. In a medium bowl, combine vinegar, Worcestershire, red pepper flakes, sugar, mustard, garlic salt and cayenne pepper; whisk to combine. Drizzle about 1/3 of vinegar mixture over roast. Cover and refrigerate remaining vinegar mixture.

4. Cover crockpot; cook on low for 10-12 hours. Drizzle about 1/3 of reserved vinegar mixture over roast during last ½ hour of cooking.

5. Remove meat and onions; drain. Chop or shred meat and onions. Serve with remaining vinegar mixture or your favorite barbeque sauce.