Ingredients
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2 tablespoons brown sugar
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1 tablespoon smoked paprika
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2 teaspoons salt
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1 (4 -6 lb) pork butt or 1 (4 -6 lb) shoulder roast
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1 cup cider vinegar
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1/3 cup Worcestershire sauce
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1 1/2 teaspoons crushed red pepper flakes
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2 teaspoons sugar
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1/2 teaspoon dry mustard
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1/2 teaspoon garlic salt
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2 onions, quartered
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1/2 teaspoon ground black pepper
Instructions
- Place onions in crock pot. Blend brown sugar, paprika, salt and pepper; rub over roast. Place roast in crock pot.
- Combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne pepper and stir to mix well. Drizzle about 1/3 of mixture over roast. Cover and refrigerate remaining mixture. Cook roast on low for 8-10 hours. Remove meat and onions, discard onions and shred meat. Add juices from crock pot and remaining vinegar mixture (a portion may be reserved to pass). Serve plain or as sandwiches.
- **4 hours on high.