I can’t believe how delicious it was and how easy! It makes about 6-8 very healthy servings with left-overs! It’s definitely going to be one of my regulars from now on.

2 large onions, quartered

2 1/2 Tablespoons Brown Sugar

1 Tablespoon Paprika

2 Teaspoons Salt

1/2 Teaspoon Ground Black Pepper

1 4-6 Lb boneless pork butt or shoulder roast

1 1/2 Cups Apple Cider Vinegar

8 Teaspoons Worcestershire Sauce

3 Teaspoon Crushed Red Pepper Flakes

3 Teaspoon sugar (white)1 Teaspoon Dry Mustard

1 Teaspoon Garlic Salt

1/2 Teaspoon Cayenne Pepper

Cut the onions into quarters and place them in the bottom of your slow cooker (crock pot).

Note: Don’t turn on pot yet!

In a small bowl, combine the brown sugar, paprika, salt, and ground black pepper and then use as a dry rub for the roast. Rub over the entire roast, top, sides and bottom. Placed rubbed roast in slow cooker/ crock pot, on top of the onions.

In a small bowl, combine vinegar, Worcestershire sauce, red pepper flakes, white sugar, dry mustard, garlic salt, and cayenne. Stir and mix well. Drizzle 1/4 – 1/2 of this mixture over roast. Then, cover and refrigerate the remaining portion, to be used later.

Cover, turn on pot and cook on low for 10-12 hours. After about 8 hours, start checking to see if roast is thoroughly cooked. The roast is done when it pulls apart easily with two forks. Just insert the forks and pull in opposite directions, meat should fall apart and begin to shred very easily.

After roast is cooked, lift it out of the pot and set on cookie sheet to drain. Remove onions and juices from bottom of pot and put them aside in a bowl. If your family doesn’t like onions, you can just throw them out, but they really do add a nice flavor and texture to the pork. Shred or chop the pork with knife and forks and stir in a few spoonfuls of the reserved drippings. You can also chop the onions now and add them to the shredded pork. If the mixture seems dry, add more of the reserved drippings/juice until it gets to the consistency you like. I like it fairly moist, so it holds together nicely on the buns, so I add most of the drippings. Add another 1/4 of the vinegar mixture to the shredded pork and put the rest on the table (I use a gravy boat) as some people may want to add more to their sandwiches.Serve on hamburger buns with creamy coleslaw as a side, although, to be authentic you really MUST put the coleslaw on top of the pork and eat it right in the sandwich.