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<blockquote data-quote="moreluck" data-source="post: 198298" data-attributes="member: 1246">Carolina Barbecued PorkIngredients:2 onions -- quartered2 tablespoons brown sugar1 tablespoon paprika2 teaspoons salt1/2 teaspoon pepper5 pounds boneless pork butt or shoulder roast3/4 cup cider vinegar4 teaspoons Worcestershire sauce1 1/2 teaspoon crushed red pepper1 1/2 teaspoon sugar1/2 dry mustard1/2 teaspoon garlic salt1/4 teaspoon cayenne pepperDirections:Place onions in slow cooker. Combine -- paprika, salt and pepper; brown sugar 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 about 1/3 of vinegar mixture over roast -- cover. Refrigerate remaining vinegar mixture. Cook roast on low 8 to 10 hours (High 4 to 6 hours). Drizzle about 1/3 of reserved vinegar mixture over roast during last half hour of cooking. Remove meat and onions -- and drain. Chop or shred meat, and chop onions. Serve remaining vinegar mixture with meat so -- if desired, guests can drizzle.</blockquote>

[QUOTE="moreluck, post: 198298, member: 1246"] Carolina Barbecued Pork [B]Ingredients[/B]: 2 onions -- quartered 2 tablespoons brown sugar 1 tablespoon paprika 2 teaspoons salt 1/2 teaspoon pepper 5 pounds boneless pork butt or shoulder roast 3/4 cup cider vinegar 4 teaspoons Worcestershire sauce 1 1/2 teaspoon crushed red pepper 1 1/2 teaspoon sugar 1/2 dry mustard 1/2 teaspoon garlic salt 1/4 teaspoon cayenne pepper [B]Directions[/B]: Place onions in slow cooker. Combine -- paprika, salt and pepper; brown sugar 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 about 1/3 of vinegar mixture over roast -- cover. Refrigerate remaining vinegar mixture. Cook roast on low 8 to 10 hours (High 4 to 6 hours). Drizzle about 1/3 of reserved vinegar mixture over roast during last half hour of cooking. Remove meat and onions -- and drain. Chop or shred meat, and chop onions. Serve remaining vinegar mixture with meat so -- if desired, guests can drizzle. [/QUOTE]

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