Tuesday, June 29, 2010

Carolina Barbecued Pork

2 onions, quartered
2 tbs brown sugar
1 tbs paprika
2 tsp salt
1/2 tsp pepper
1 4-6 lb boneless pork butt or shoulder roast (I did bone-in and it was fine)
3/4 cup cider vinegar
4 tsp worcestershire sauce
1 1/2 tsp red pepper flakes
1 1/2 tsp sugar
1/2 tsp dry mustard
1/2 tsp garlic salt
1/4 tsp cayenne pepper
Hamburger buns

Place quartered onions in the crock pot. Combine brown sugar, paprika, salt and pepper and rub on the roast. In a bowl, combine the vinegar, worcestershire, red pepper flakes, sugar, mustard, garlic, salt and cayenne. Mix well. Drizzle half of it over the roast. Cover and refrigerate remaining vinegar mixture. Cover; cook on low for 10 hours or high for 6. Remove meat and onions, drain. Chop or shred pork and chop onions. Serve on buns, use remaining vinegar mixture to drizzle on sandwiches. I added BBQ sauce to mine.

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