Carolina Barbecued Pork

Ingredients

• 2 onions, quartered
• 2 Tbsp. brown sugar
• 1 Tbsp. paprika
• 2 tsp. salt
• 1/2 tsp. pepper
• 5 pounds boneless pork butt or shoulder roast
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• 3/4 cup cider vinegar
• 4 tsp. Worcestershire sauce
• 1-1/2 tsp. crushed red pepper
• 1-1/2 tsp. sugar
• 1/2 tsp. dry mustard
• 1/2 tsp. garlic salt
• 1/4 tsp. cayenne pepper

Directions

Place onions in slow cooker. Combine paprika, salt and pepper; brown sugar, and rub over roast. Place roast over onions.combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne. Stir to mix well. Drizzle about 1/3 of the vinegar mixture over roast. Cover. Refrigerate remaining vinegar mixture. Cook roast on LOW 8 to 10 hours (HIGH 4 to 6 hours). Drizzle about 1/3 of reserved vinegar mixture over roast during last half hour of cooking. Remove meat and onions, and drain. Chop or shred meat, and chop onions. Serve remaining vinegar mixture with meat so if desired, guests can drizzle.

By Connie from Oden, Arkansas