2 onions, quartered
2 Tbsp Brown sugar
1 Tbsp Paprika
2 tsp Salt
½ tsp Pepper
1 (4 to 6 pound) boneless pork butt or shoulder roast
¾ cup cider vinegar
4 tsp Worcestershire sauce
1 ½ tsp crushed red pepper flakes
1 ½ tsp Sugar
½ tsp Dry mustard
½ tsp Garlic salt
¼ tsp
Hamburger buns
Cole Slaw, optional
Place onions in Crock-Pot.
Combine brown sugar, paprika, salt and pepper, rub over roast. Place roast over onions.
Combine vinegar, Worcestershire sauce, red pepper flakes, sugar,
dry mustard, garlic salt and cayenne; stir to mix well. Drizzle about ½ of vinegar mixture over
roast; cover remaining vinegar mixture and refrigerate.
Cover crock-pot, cook roast on low 8 to 10 hours (High 4 to
6 hours). Drizzle about ½ of reserved
vinegar mixture over roast during last ½ hour of cooking.
Remove meat and onions and drain. Chop or shred meat. Put in Dutch Oven,
pour remaining vinegar mixture over meat (make more vinegar mixture if you want
more moisture) and bake in low (250 degrees) oven for 1 to 2 hours. Serve meat on buns. If desired, top sandwiches with
coleslaw.
Makes 10 to 12 servings.