Carolina BarBQ Slow Cooker Pork
Makes 8 sandwiches

• 2 - onions, quartered

• 2 - tablespoons brown sugar

• 1 - tablespoon paprika

• 2 - teaspoons salt

• 1/2 - teaspoon pepper

• 1 - boneless (4 to 6 pound) 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

• Hamburger buns

• Cole Slaw (optional)

Directions

1. The first step is to put onions in slow cooker. Next, mix brown sugar, paprika, salt and pepper rub over roast. Place roast over onions.
2. In a mixing bowl, add the vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne. You want to stir to mix well. 
3. Drizzle 1/4 of barbecue sauce over roast. Cover and refrigerate remaining barbecue sauce.
4. Cover cook on LOW for 10 to 12 hours or on HIGH for 5 to 6 hours. Remove meat and onions. Drain. 
5. Chop or shred meat and chop onions. Serve meat and onions on buns. 
6. For a great barbecue sandwich, top sandwiches with coleslaw. Use remaining barbecue sauce to drizzle over sandwiches.