Carolina Barbequed Pork
From my Rival Crock Pot’s Owner’s Guide
2 onions, peeled & quartered
2 tablespoons brown sugar
1 tablespoon paprika
2 teaspoons salt
1/2 teaspoon ground black pepper
1 (4 to 6 lb) boneless pork butt or shoulder roast
3/4 cup cider vinegar
4 teaspoons Worcestershire sauce
1 1/2 teaspoons crushed red pepper flakes
1 1/2 teaspoons sugar
1/2 teaspoon dry mustard
1/2 teaspoon garlic salt
1/4 teaspoon cayenne
Hamburger Buns & Coleslaw
Place roast over onion.
Combine remaining ingredients, stir to mix well. Drizzle about 1/3 vinegar mixture over roast., cover and refridgerate remaining vinegar mixture. Cover Crock Pot and cook on Low for 10 to 12 hours.
Drizzle another 1/3 reserved vinegar mixture over roast during last half hour of cooking. Remove meat and onions, drain. Shred meat with two forks, serve on toasted hamburger buns.
Drizzle remaining vinegar mixture over sandwiches.
1/2 head green cabbage, about 3 cups shredded
1 cup shredded red cabbage
1 carrot, shredded
1/4 cup mayo
3 tablespoons cider vingar
3 teaspoons sugar
1 teaspoon salt
ground pepper to season
Mix cabbages & carrots in large bowl.
In a small bowl, whisk together remaining ingredients, adjust to taste. These measurements are not precise, I sort of eye-balled everything and then added more.