Carolina Barbecued Pork
Time on High: 5 to 6 hours Time on Low: 10 to 12 hours Nothing like Carolina Barbecued Pork! Summer would not be the same without it. Pair this with cole slaw and you will be in Heaven.
2 Onions, quartered
2 Tablespoons brown sugar
1 Tablespoon paprika
2 Teaspoons salt
1/2 Teaspoon pepper
4 to 6 Pounds boneless pork butt or shoulder roast
2/3 Cup cider vinegar
4 Teaspoons Worcestershire sauce
1 Teaspoon red pepper flakes
1 1/2 Teaspoons sugar
1/2 Teaspoon dry mustard
1/2 Teaspoon garlic salt
1/4 Teaspoon cayenne pepper
Cole slaw, optional but recommended
Place onions in stoneware.
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 1/4 of vinegar mixture over roast.
Refrigerate remaining vinegar mixture.
Cover; cook on Low 10 to 12 hours or on High 5 to 6 hours.
Remove meat and onions and drain.
Chop or shred meat and chop onions.
Serve meat and onions on buns. If desired, top sandwiches with coleslaw.
Pass remaining vinegar mixture to drizzle over sandwiches.