Source
Ingredients:
1 boneless pork shoulder butt roast (4-5 pounds)
2 tablespoons brown sugar
2 teaspoons salt
1 teaspoon paprika
1/2 teaspoon pepper
2 medium onions, quartered
3/4 cup cider vinegar
4 teaspoons worcestershire sauce
1 tablespoon sugar
1 tablespoon crushed red pepper flakes
1 teaspoon garlic salt
1 teaspoon ground mustard
1/2 teaspoon cayenne pepper
Directions:
1. Cut roast into quarters.
2. Mix brown sugar, salt, paprika, and pepper. Rub over meat.
3. Place onions in the base of a crockpot, and place meat on top.
4. In a small bowl, whisk vinegar, worcestershire sauce, sugar, and seasonings. pour over roast. Cook, covered, on low 6-8 hours or until meat is tender.
5. Remove roast; cool slightly. Reserve 2 cups cooking juices and skim fat, discard remaining. Shred pork with two forks and return meat to reserved juices in slow cooker. Heat through.
6. Serve pork warm on hamburger buns, topped with your favorite BBQ sauce and coleslaw.
Notes: Bret and I LOVE Carolina-style barbeque and this did not disappoint! My adaptation was much more mild than the original, as I omitted all but a few dashes of the cayenne and crushed red pepper. I also increased the tenderness of the meat by adding some sparkling cider that we had leftover from New Year's and increasing the cooking time to 10ish hours (overnight). Absolutely delicious!
