Carolina Barbequed Pork - Slow Cooked

Carolina Barbequed Pork - Slow Cooked

• 2 onions, quartered
• 2 tablespoons brown sugar
• 1 tablespoon paprika
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 (4 to 6 pound) boneless pork butt or shoulder roast
• 3/4 cup cider vinegar
• 4 teaspoons Worcestershire sauce
• 1-1/2 teaspoons crushed red pepper flakes
• 1-1/2 teaspoons sugar
• 1/2 teaspoon dry mustard
• 1/2 teaspoon garlic salt
• 1/4 teaspoon cayenne
• Hamburger buns
• Coleslaw

Place onions in slow cooker. Combine brown sugar, paprika, salt and pepper; rub over meat. Place meat over onions in slow cooker.

Combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne; stir to mix well. Drizzle about one-third vinegar mixture over meat; cover and refrigerate remaining vinegar mixture. Place cover on slow cooker and cook on LOW 10 to 12 hours (HIGH 4 to 6 hours).

Drizzle about one-third reserved vinegar mixture over meat during last half hour of cooking. Remove meat and onions, drain. Chop or shred meat and chop onions. Serve meat and onions on buns. If desired, top sandwiches with coleslaw. Pass remaining vinegar mixture to drizzle over sandwiches.