Name: Carolina Barbecued Pork
Ingredients: 2 onions, quartered; 2 tablespons brown sugar; 1 tablespoon paprika; 2 teaspoon salt; 1/2 teaspoon pepper; l (4-6 pound) boneless pork; butt or shoulder; 3/4 cup vinegar; 4 teaspoon Worcestershire Sauce; 1 1/2 teaspoon crushed red pepper; 1 1/2 teaspoon crushed red pepper flakes; 1 1/2 teaspoon sugar; 1/2 teaspoon dry mustard; 1/2 teaspoon garlic salt; 1/4 teaspoon cayenne; Hamburger buns; cole slaw (optional)

Carolina Barbecued Pork

Cooking MethodSlow Cooker

Ingredients

2 onions, quartered
2 tablespons brown sugar
1 tablespoon paprika
2 teaspoons salt
1/2 teaspoon pepper
l (4-6 pound) boneless pork
butt or shoulder
3/4 cup vinegar
4 teaspoons Worcestershire Sauce
1 1/2 teaspoon crushed red pepper
1 1/2 teaspoon crushed red pepper flakes
1 1/2 teaspoon sugar
1/2 teaspoon dry mustard
1/2 teaspoon garlic salt
1/4 teaspoon cayenne
Hamburger buns
cole slaw (optional)

Instructions

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, mustard, garlic salt, and cayenne; stir to mix well. Drizzle about 1/3 of vinegar mixture over roast; cover and refrigerate remaining vinegar mixture. Cover;cook on low 8 to 10 hours (high 4 to 6) Drizzle about 1/3 of reserved vinegar mixture over roast during last 1/2 hour of cooking. Remove meat and onions and drain. Chop or shred meat and chop onions. Serve meat and onions on buns. If desired, top sandwiche with coleslaw. Pass remaining vinegar mixture to drizzle over sandwiches. Makes about 12 servings.