CP Carolina Pork Barbecue

CP Carolina Pork Barbecue

2 onions quartered
2 tbsps. brown sugar
1 tbsp. paprika
2 tsps. salt
1/2 tsp. black pepper
1 (4 to 6 pound) pork butt or shoulder roast
3/4 cup cider vinegar
4 tsps. Worcestershire sauce
1-1/2 tsps. crushed red pepper flakes
1-1/2 tsps. sugar
1/2 tsp. dry mustard
1/2 tsp. garlic salt
1/4 tsp. cayenne pepper
Hamburger buns
Coleslaw, optional
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Place onions in Crock Pot. Combine brown sugar, paprika, salt and pepper; rub over roast. Place roast over onion. Combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne; stir to mix well. Drizzle about one third vinegar mixture over roast; cover and refrigerate remaining vinegar mixture. Cover CP and cook on LOW 10 to 12 hours (HIGH 4 to 6 hours). Drizzle about one third reserved vinegar mixture over roast during last half hour of cooking. Remove meat and onions, drain. Chop or shred meat and chop onions. Serve meat and onions on buns. Pass remaining vinegar mixture to drizzle over sandwiches.