Smoky Citrus Rum Old Fashioned

• 2 ounces rum
• 2 dashes Cocktail Punk Smoked Orange Bitters
• 5-10 ml demerara syrup (1:1 ratio)
• orange peel for garnish 

 In a double old fashioned glass, add a large cube of ice. Add rum, syrup and bitters. Gently stir 15 seconds. Squeeze the orange peel over the drink to release the oil and add the peel to the drink.

h/t: stirandstrain.com

Meatloaf

• 3 lb ground meat
• 3 eggs
• 3 gloves garlic, mashed
• 3 Tbs cilantro or Italian parsley
• 6 oz sharp cheddar cheese, shredded
• Spices to taste

Preheat oven to 375° F. In large bowl, thoroughly mix all ingredients. Place meat into oiled loaf pan & bake 45 min to 1 hour.

Chili Dry Rub

• 4 Tbsp dark chili powder
• 2 Tbsp garlic powder
• 2 Tbsp ground mustard seed
• 1 Tbsp sea salt
• 1 Tbsp ground coriander
• 2 Tbsp ground cumin seed
• 2 Tbsp paprika
• 1 Tbsp dried ground chipotle pepper

Dry Rub for Pork

• 2 Tbsp smoked paprika
• 2 Tbsp garlic powder
• 2 Tbsp onion powder
• 2 Tbsp sea salt
• 1 Tbsp dry mustard
• 1 Tbsp dry basil (crushed)
• 2 tsp chipotle powder
• 1 tsp black pepper

Taco Seasoning

• 1 Tbsp Chili powder
• ¼ tsp Garlic powder
• ¼ tsp Onion powder
• ¼ tsp Crushed red pepper flakes
• ¼ tsp Dried oregano
• ½ tsp Paprika
• 1 ½ tsp Ground cumin
• 1 tsp sea salt
• 1 tsp black pepper

Greek Seasoning

• 1 ½ tsp Oregano
• 1 tsp Mint
• 1 tsp Thyme
• ½ tsp Marjoram
• ½ tsp Minced Onion
• ¼ tsp Minced Garlic

Orange Mustard Chicken Marinade

• 1 Tbsp Dijon mustard
• 1/2 cup olive oil
• 1/4 cup balsamic vinegar (red wine vinegar works, too)
• 1 tsp hot chile powder
• Grated Orange zest 
• Juice from the orange
• Sea salt 
• Black pepper

Salt and pepper your chicken and fire up the grill. Mix all other ingredients together and coat the bird. Let it marinate for forty five minutes while the coals heat up, then slap it on the grill.

Whiskey/Balsamic Steak Marinad

• 1 part whiskey
• 1 part balsamic vinegar

Marinade for up to an hour.

Tandoori Chicken

• 1 whole chicken, quartered 
• 2 Tbsp ghee 
• 1 red onion, sliced into rings and soaked for 30 minutes 
• 1 lemon, wedged 

First Marinade

• 1 tsp sea salt 
• 2 tsp Kashmiri red chili powder 
• 1" ginger, peeled 
• 2 cloves garlic 
• 1 Tbsp lemon juice 

Second Marinade

• 1 cup Greek yogurt 
• 1" ginger, peeled and minced 
• 2 cloves garlic, minced 
• 1 tsp Kashmiri red chili powder 
• 1 Tbsp garam masala 
• 1 tsp ground coriander 

Trim the chicken and make deep slices to allow marinade to penetrate. Sever tendons connecting ankle joints.

Blend first marinade ingredients and rub over chicken pieces. place in covered dish and refrigerate 30 minutes while preparing second marinade

Whisk together ingredients for second marinade. After 30 minutes, rub the second marinade over the chicken. Place the chicken in a ziplock bag and refrigerate overnight.

Grill on direct heat bone-side down for 10 minutes. Once char is established, move to indirect side and brush with melted ghee. Grill to temp, about 30 minutes.

Serve with onions and lemon wedges.

Oven

If roasting, place chicken on a rack in a lined baking sheet, and roast at 450° until cooked through, ~45 minutes. Brush with glee 20 minutes into cooking.

Balsamic Marinade

• A few splashes of balsamic vinegar
• 2 cloves garlic, minced
• Sea salt and black pepper to cover all sides
• Thyme (fresh or otherwise)

For steak, pork, and chicken.

If you want to reach more meat faster, go ahead and add some olive oil to the mix (along with more of everything else), which will allow for a more traditional, liquid marinade.

Skirt Steak Marinade

• 1/2 cup olive oil
• 2 Tbsp salt, dissolved in two ounces water
• 4 scallions, cut in half
• 2 big cloves of garlic
• 1/4 cup lime juice
• 1 tsp red chile pepper flakes/powder
• 1 tsp cumin
• 2 tsp honey

Mix it all up and cover your meat completely. Marinate in the fridge for an hour.

Cuban Mojo

• Bulb of garlic, minced
• 2 tsp salt
• 1 tsp ground black pepper
• 1/2 cup orange juice
• 1/2 cup lime juice
• 1/2 cup lemon juice
• Zest from the citrus
• 2 tsp cumin

Pairs well with beef, pork, chicken, and fish, but the high acidity makes it easy to over-marinate. Don’t go over an hour with this one.

Barbeque Sauce

• 2 Tbsp coconut oil
• 2 medium onions, minced
• 2 28oz cans whole tomatoes in juice
• 2 8oz cans tomato sauce
• 1 ½ cups apple cider vinegar
• 1/2 cup honey
• 4 Tbsp date molasses
• 1/2 cup orange juice
• 2 Tbsp paprika
• 2 Tbsp chili powder
• 4 tsp hickory liquid smoke
• 4 tsp ground black pepper
• 2 tsp salt
• 1 tsp worcestershire sauce 
• 1/4 cup dijon mustard
• 1/2 tsp all spice
• 1 bay leaf

Mince the onions in a food processor and set aside. In a dutch oven, heat up the coconut oil on medium for a few minutes. Add the onion and saute until the onion becomes translucent, about five minutes.

Add the rest of the ingredients, and just as it starts to boil, set the heat to low. Simmer for two hours, using a potato masher to break up the tomatoes as they cook. After two hours, remove the bay leaf and blend the sauce until it’s smooth. Simmer for another 30 minutes.

Honey Mustard Sauce

• 2 Tbsp canola mayonnaise (or homemade)
• 2 Tbsp Dijon mustard
• 2 Tbsp honey

Whisk all ingredients together. Serve immediately or refrigerate.

Pairs well with whitefish or chicken.

Peanut Butter Cookies

• 2 1/2 c. blanched almond flour
• 1/4 tsp baking soda
• 1/4 tsp salt (omit if peanut butter is salted)
• heaping 1/2 c. peanut butter
• 1 Tbsp vanilla extract
• 1/2 c. honey

Combine all ingredients in a medium sized bowl. Stir till well combined. Drop tsp sized balls onto a parchment lined cookie sheet. If desired cross each cookie with tines of a fork. Bake at 325 degrees for 6-7 minutes.

Better Butter Chicken

• 2 ½ lbs boneless, skinless chicken thighs
• 2 Tbsp coconut oil
• 1 red onion, diced
• 4 garlic cloves, minced
• ½ tsp cardamom powder
• ½ tsp coriander
• 1 tsp fenugreek powder
• 1t chili powder
• 1 (6-oz) can tomato paste
• ½ can coconut milk
• 1 tsp sea salt
• 4 Tbsp butter
• 1 lb. red chard, chopped and stemmed

Cut chicken into bite-sized pieces. In a large skillet, heat coconut oil over medium heat, add onion and sauté. Turn heat to low, add garlic, cardamom, coriander, fenugreek, and chili powder and stir into paste. Turn heat back to medium and add tomato paste, coconut milk, and salt, and whisk. Bring the sauce to a simmer and add chicken. Stir well, cover, and cook on medium-low for 15 minutes, stirring occasionally. Stir butter into sauce until melted and serve over chard.

Asparagus-Stuffed Chicken Breasts

• 16 asparagus stalks
• 4 boneless, skinless chicken breasts
• 4 Tbsp butter
• 1 cup ham, cubed
• Sea salt
• Black pepper

Preheat oven to 350°. Blanch asparagus for 1 minute and set aside. Butterfly chicken and place 1 Tbsp butter, 4 asparagus stalks, and some ham in each breast. Secure each chicken breasts with a toothpick, sprinkle each with salt and pepper, and place on greased glass baking dish. Bake for 20 minutes or until cooked through.

Butternut Squash Soup

• 1 butternut squash
• 2 strips of bacon
• 2 cups chicken broth
• Cinnamon
• Nutmeg
• White pepper
• Onion powder
• Salt
• Parmesan cheese

Skin, seed, and cube squash, and roast on a baking sheet in a 400° oven for 30 minutes. Cook the bacon to crispy, chop into bits, and save, along with grease. Place the squash into a soup pot and add broth. Simmer for 20 minutes, and add ~ 1 Tbsp cinnamon, ½ tsp nutmeg, 1 tsp white pepper, ½ tsp onion powder, and salt to taste. Grate in 1/3 cup of parmesan cheese. Once soup is flavored to taste, puree until smooth. Add bacon bits and grease, and serve.

Pico de Gallo

• 1 white onion, finely chopped
• 2 tomatoes, finely chopped
• 1/4 cup finely chopped cilantro
• 1 jalapeno pepper, finely chopped (optional)
• Juice from half a lime

Mix together ingredients. Add salt to taste.

Carne Asada

• 1 1/2 pounds flank steak
• 4 garlic cloves, finely chopped
• 1 jalapeno pepper, finely chopped
• 1/4 cup finely chopped cilantro
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp oregano
• Pinch cayenne pepper
• 2 limes, juiced
• 1 orange, juiced
• 8 to 12 ounces beer (or beef broth)

Slice the flank steak on the diagonal into thin strips. Combine all ingredients in a large Ziploc bag or in a shallow dish (meat should be completely covered in liquid). Marinate in the refrigerator at least 3 hours. Take out and drain off the marinade. Lightly salt the steak. The meat can be cooked in a skillet with coconut oil or grilled. Cook 3-6 minutes on each side for medium-rare.

Serve with Pico de Gallo.

Scallion Salad

• 1 bunch of scallions (about 12 scallions)
• 1 tsp unseasoned rice vinegar
• 1 Tbsp wheat-free tamari
• 1 tsp sesame oil
• 1/2 tsp wasabi (optional)

Chop most of the white part off the scallions and trim the top so the onion is about four inches long. Using the tip of a knife, cut the green stalks into very thin strips. A pair of scissors will also work well for this. Submerge the sliced scallions in a bowl of ice water to make them curl. If the green stalks aren’t sliced thinly enough, they won’t curl. Remove scallions and dry. Toss with remaining ingredients.

Cast Iron Pan Seared Salmon

• 1 Tbsp Olive Oil
• Kosher Salt
• Fresh Cracked Pepper
• 1 8 oz. Fresh Salmon Filet
• 1 Zucchini, roughly chopped
• 1 Vine Ripe Tomato, cut into quarters
• ½ Fresh Lemon

Preheat skillet over medium heat, add oil. Liberally season salmon filet on both sides with salt and pepper. Add to skillet and cook for 3 – 4 minutes on each side. Don’t poke or play with the fish! Leave it alone to develop a nice sear. Add zucchini and tomatoes in the last five minutes to soften and cook through. Season with salt and pepper and finish with freshly squeezed lemon. Serve.

Pairs with Scallion Salad.

Pork Chops with Peppers

• 2 pork chops, about 200g each
• Olive oil, for frying
• 2 garlic cloves, skin on, crushed
• Small bunch of thyme
• Butter
• 1 red onion, peeled and sliced
• 2 red peppers, deseeded and thinly sliced
• Sea salt and freshly ground black pepper
• 3 Tbsp red wine vinegar
• 1 Tbsp extra virgin olive oil
• Small bunch of basil, leaves shredded

Heat a little olive oil in a large frying pan, then add the onion and peppers. Season with salt and pepper and sauté over a high heat for 4–5 minutes until soft and colored.

Add the vinegar and let it bubble for a minute or two until it has reduced and the peppers are soft. Turn down the heat, add the Tbsp of extra virgin olive oil and cook for a further 2–3 minutes. Stir in the shredded basil and continue to cook for 30 seconds, then turn off the heat. Decant into a bowl and set aside to infuse. Wipe the pan clean, ready to cook the pork.

Make cuts into the fat of the chops, about 5mm deep and at 3–4cm intervals, making sure you don’t cut into the meat. Season the chops really well on both sides, pushing the seasoning into the meat.

Place the cleaned-out frying pan over a high heat until hot and add a dash of oil. Add the chops, garlic and thyme and fry for 2–3 minutes until colored. Turn and fry for a further 2–3 minutes on the other side, pushing the thyme under the chops and breaking up the garlic a little.

Towards the end of cooking time, add 3 knobs of butter and baste the chops with it as they are cooking, to speed up the cooking process and keep the chops moist. (Push the fatty edge of the chops towards the back of the pan to help render the fat.) Squeeze the garlic out of its skin and place with the herbs on top of the chops.

Transfer the chops to a plate, and rest for 5–10 minutes, spooning over the basting butter now and again.

Serve the chops on top of the peppers with the resting juices and a little juice from the peppers.

Sticky Pork Ribs

• 2kg pork ribs, separated
• Sea salt and freshly ground pepper 
• Olive oil, for frying 
• 6–8 garlic cloves, peeled and sliced 
• 10cm piece of fresh root ginger, peeled and sliced 
• 2–4 tsp dried chili flakes, to taste 
• 2 tsp Sichuan peppercorns 
• 8 whole star anise 
• 8 Tbsp honey 
• 300ml coconut aminos 
• 4–5 Tbsp rice vinegar 
• 600ml Shaoxing rice wine or medium-dry sherry 
• 10 spring onions, trimmed and sliced 
• 800ml chicken stock

Preheat the oven to 350°. Season the ribs with salt and pepper, pushing the seasoning into the meat. Heat a roasting tray on the hob with a little olive oil and brown the ribs for 5–10 minutes until they are colored on all sides. Add the garlic, ginger, chili flakes, Sichuan peppercorns, star anise, and honey and continue to cook over the heat for 2 minutes until the honey begins to caramelize.

Add the soy sauce, rice vinegar, and Shaoxing wine and bring to the boil, simmering for 1 minute. Taste and adjust the flavors, adding a little extra vinegar if necessary. Add the spring onions and stock and bring to the boil. Place in the preheated oven and cook for 1 hour until tender, turning the ribs halfway through the cooking time.

Remove the pan from the oven and place back on the hob. Heat the marinade and reduce for 8–10 minutes until the sauce is thick and syrupy. Turn the ribs in the sauce to coat them well, then serve.

Crock Pot Pork-Stuffed Peppers

• 2 pounds ground pork (or a combination of pork and beef)
• 4 large green peppers
• 1 large onion
• 2 carrots
• 4 cloves of garlic
• 1/2 head of cauliflower
• 6 ounce can of tomato paste
• 1 Tbsp dry oregano
• 1 Tbsp dry or fresh tarragon
• Salt and pepper to taste

Cut the tops of the peppers and clean the seeds out. Arrange peppers in the Crock-Pot standing up and make sure they fit securely. Grate onion, carrots, garlic and cauliflower in the food processor. You can also just chop them into small pieces with a knife if you don’t have a food processor. In a big bowl, combine ground pork, shredded vegetables, seasonings and tomato paste. Add salt and pepper to taste. Stuff the peppers with the mixture and arrange leftover meat between the peppers. Add half a cup of water, cover and cook on low for 8-10 hours. If you don’t have a slow-cooker, the dish can be cooked in the oven, covered, for 1-2 hours.

Easy Pulled Pork

• 1 pork shoulder cut (butt or picnic), weighing 3-4 pounds
• 1-2 Tbsp kosher salt
• 1/2 tsp cumin
• 1 tsp of black pepper
• 1-2 Tbsp of granulated garlic or garlic powder
• 6 fresh garlic cloves, peeled
• The juice of one lime (or sour orange, if you can get one)
• 1 onion
• 1 bay leaf

Mix together salt, cumin, black pepper and granulated garlic. Juice the lime over the seasonings and rub the mixture all over the pork. Use a knife to slice six thin cuts in the pork and push each clove securely inside each cut. You don’t want the fresh garlic to fall out and touch the cooking vessel or it will burn and affect the flavor of the meat.

The meat should sit out of refrigeration a half hour before you put it in the oven. This ensures that it will cook evenly throughout. If you want to let the meat marinate in the rub longer than this, put it in the fridge for an hour or even overnight.

When you’re ready to cook, preheat the oven to 250 degrees Fahrenheit. Place the roast in a pan with one sliced onion and a bay leaf. Cover and roast for three to four hours, or until the middle of the roast reads about 190 degrees and falls apart easily when pulled with a fork. Let the roast rest for twenty minutes or so, then uncover. You’ll notice a lot of liquid at the bottom. Use it as a sauce for the meat, which you will now viciously attack with two forks. It’ll fall apart pretty readily, and you’ll get the idea of the shredding method after a couple of pulls.

Cassoulet

• 2 lbs great northern beans
• 2 cups onion chopped
• ½ tsp pepper
• 4 Tbs garlic clove, minced
• 2 tbs Parsley -- chopped
• 4 cloves
• 2 bay leaf
• 1 Thyme Leaves
• ½ lb salt pork
• 2 lbs lamb, cubes
• 1 lb hot italian sausage
• 4 med tomatoes, diced
• 4 cups beef broth
• 2 cups dry red wine

Soak beans overnight and rinse. Combine beans, onion, pepper, garlic and parsley. Wrap cloves, bay leaf, and thyme in cheesecloth. Add salt pork, lamb, sausage and tomatoes, broth and wine. Cook on low 9 to 10 hours. Discard spice bag and serve.

Bacon, Chicken, and Avocado Salad

• 4-5 slices of bacon, cut into 1/2 inch bits
• 8 boneless, skinless chicken thighs, chopped into 2-inch pieces, seasoned with salt and pepper
• 1 avocado – peeled, pitted and cut into 1-inch chunks
• 1 head romaine lettuce, chopped
• 1/4 cup chopped red onion
• 1/2 cup chopped walnut
• 1 apple – cut into 1 inch chunks

In a pan over medium heat, cook the bacon “bits” until crisp. Remove and set aside, but save the bacon grease in the pan. Next, add the chopped and seasoned chicken thighs to the pan and sauté in the bacon grease. Cook the chicken and turn so that every side is browned. Allow it to simmer over low heat while you prepare the rest of the salad. Toss the chopped romaine, avocado, chicken and bacon together. Top with red onion, walnuts and apple. Dress with a vinaigrette.

Curried Salmon Salad

• 1 4-6oz salmon fillet 
• 1/2- 1 Tbsp coconut oil
• 2 cups romaine lettuce, shredded
• 1/2 avocado, cut into chunks
• 2 Tbsp sliced or slivered almonds
• 2-3 Tbsp chopped green onions

Dressing:

• 2-3 Tbsp coconut oil
• 1/2 tsp turmeric
• 1/4 tsp garam masala
• 1/2 tsp coriander
• 1/2 tsp cumin
• 1/4 tsp cinnamon
• Dash of cayenne pepper

Season salmon with coriander, cumin and garam masala then pan-fry the fillet in coconut oil. Flake salmon into small pieces and mix with other ingredients. Whisk dressing ingredients together and drizzle over salad.

Bacon, Egg, Avocado and Tomato Salad

• 1 ripe avocado, chopped into chunks
• 2 boiled eggs, chopped into chunks
• 1 medium-sized tomato, chopped into chunks
• Juice from one lemon wedge
• 2-4 cooked pieces of bacon, crumbled (optional)
• Salt and pepper to taste

Mix all ingredients together, stirring not too much, but just enough to make some of the avocado and egg into mush.

Ginger Mojito

• 1 ounce Ginger-Lime Simple Syrup*
• 1 tablespoon fresh mint leaves
• the juice of 1/2 a lime
• ice, enough to fill the glass 
• 1 ounce white rum 
• 6 ounces club soda
• 1 sprig of mint and 
• 1 wedge of lime (to garnish)

Combine the syrup, mint leaves, and lime juice in the bottom of a tall glass.  Muddle the ingredients together by grinding the leaves with a muddler or the handle of a wooden spoon.  Fill the glass with ice.  Add the rum, followed by the club soda.  Garnish with a wedge of lime and a sprig of mint.

Ginger Lime Simple Syrup

• 2 inches of fresh ginger, peeled and grated
• 1 cup turbinado (raw) sugar
• 1 cup water
• the juice and zest of 4 key limes (or two regular limes)

h/t: marymakesdinner.typepad.com

Pork Loin with Carrots, Fennel, and Lemons

• 1 1/2 lbs. carrots, cut into 3-inch pieces
• 5 medium fennel bulbs, cut into 1-inch wedges
• 3 lemons, halved
• 1 Tbsp extra-virgin olive oil
• Coarse salt and ground pepper
• 2 pounds boneless pork loin roast, tied at 1-inch intervals
• 1 tsp ground coriander

Preheat oven to 425 degrees. On a rimmed baking sheet, toss together carrots, fennel, lemons, and oil. Season with salt and pepper, arrange in a single layer, and roast 10 minutes. Remove sheet from oven and stir; place pork in center of sheet, sprinkle with coriander, and season with salt and pepper. Roast until vegetables are tender and pork is browned and cooked through (an instant-read thermometer inserted into center should read 145 degrees), 40 to 50 minutes.

Tent pork with foil and let rest 15 minutes.  Slice pork and serve with lemons and remaining vegetables.

h/t marthastewart.com

Bacon Bourbon Chili

• 3 lbs ground beef
• 1 tbsp olive oil
• 1 red onion, diced
• 2 peppers, chopped
• 1 800g can chopped tomatoes
• 4 garlic cloves, minced
• 4 tbsp chili powder
• 1/4 tsp cayenne powder (or substitute chipotle)
• 1 tsp smoked paprika
• 1 tbsp cumin
• 4 slices of bacon, cut into small chunks
• 2oz dark chocolate
• 4 tbsp whiskey
• 4 tbsp grated cheddar cheese
• Water
• Salt & pepper, to taste

Heat the olive oil in a large saucepan and add the minced beef. Fry for a few minutes before adding the peppers and onion. Fry on a medium heat until the vegetables soften and the meat is browned.
Add the chopped tomatoes, garlic, spices and seasoning. Bring to the boil, then reduce to a simmer and cook for 1 hour, stirring occasionally and adding water if needed.
Whilst the chilli is cooking, fry the bacon slices in a separate pan until crispy. Leave to the side for later.
Once the chilli is cooked, break in the chocolate and stir until completely melted. Stir in the whiskey.
Serve with the bacon bits and grated cheese.

h/t wallflowergirl.co.uk

Souvlaki

• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 2 Tbsp. fresh lemon juice
• 1 Tbsp. dried mint
• 1 Tbsp. dried oregano
• 1 Tbsp dried onion powder
• 1 tsp dried marjoram
• 1 tsp dried thyme
• 4 cloves of garlic, smashed and minced finely
• 2 lb. pork shoulder, trimmed of fat and cut into 1 ¼ inch cubes (or substitute leg of lamb)
• Salt and freshly ground black pepper
• Lemon (for serving)

Mix all ingredients except pork, salt, and pepper into marinade and stir well. Marinade pork for three hours. Remove the marinade from the refrigerator one hour before grilling to allow the meat to come up to room temp. Skewer pork onto 4-6 skewers and sear on high heat until well browned on all sides, then move to indirect heat until cooked through. Dribble with lemon juice before removing from grill. Serve hot.

Butterflied Grilled Chicken

• 1 whole chicken
• 1 Tbsp salt
• 1 Tbsp ground pepper (try a mix of white and black)
• 1-2 Tbsp smoked paprika (or just sweet paprika if you can’t find the smoked variety)
• 1 Tbsp chili powder
• 1 Tbsp garlic powder or dried minced garlic
• 1 tsp turmeric

Get the grill started first, so it comes up to at least 325 degrees Fahrenheit before you put the bird on.

Mix the dry ingredients together and set the rub aside.

Set the chicken breast-side down and remove anything that’s inside the cavity. Using a sharp knife or kitchen shears, cut down each side of the backbone to remove it.

The backbone runs right down the middle of the chicken. When the backbone is removed, the chicken will fold open.

Rub the bird with olive oil then rub the spice mix generously all over the bird.

Cook the chicken with the grill lid on, checking and turning the bird every 15 minutes. Watch out for flare-ups and try to avoid letting the chicken comes in direct contact with flames. Cook until an internal temperature of at least 165 degrees Fahrenheit is reached.

h/t www.marksdailyapple.com/

Pulled Pork for a Wedding

• 2 onions, sliced thin 
• 2 Tbs brown sugar 
• 1 Tbs paprika 
• 2 tsp salt 
• ½ tsp black pepper 
• 1 (4-6 lb) boneless pork butt or shoulder 
• ¾ cup cider vinegar 
• 4 tsp Worcestershire sauce 
• 1 tsp crushed red pepper flakes 
• ½ tsp dry mustard 
• 4 cloves garlic
• ¼ tsp cayenne pepper (for mild heat) 

Place onions in crock-pot.  Combine brown sugar, paprika, salt, and pepper; rub over roast.  Place roast on top of onions.  Combine vinegar, Worcestershire, red pepper flakes, mustard, garlic salt, and cayenne; stir to mix well.  Drizzle over roast.  Cover crock-pot; cook on low 8-9 hours.  Remove meat and onions; drain.  Chop or shred meat and onions, removing as much fat as possible.  Reserve juice for serving.