- 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.
