Slow Cooker Carolina Barbecued Pork by Linda Warner

Makes: 10-12 servings

Ingredients
3 lg onions, diced
2 Tbsp brown sugar
1 Tbsp paprika
2 tsp salt
1/2 tsp pepper
1 (4-6 pound) boneless pork butt or shoulder roast
3/4 cup cider vinegar
4 tsp worcestershire sauce
1 tsp crushed red pepper flakes (or to taste)
1 1/2 tsp sugar
1/2 tsp dry mustard
1/2 tsp garlic salt
1/4 tsp cayenne

Directions:

1. Place onions in slow cooker.
2. Combine brown sugar, paprika, salt and pepper, and rub all over roast. Place roast over onions.
3. Combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne; stir to mix well. Drizzle about 1/2 of vinegar mixture over roast; cover and refrigerate remaining vinegar mixture.
4. Cover; cook on low 8-10 hours (or on high 4-6 hours). When meat is falling apart, remove from slow cooker and shred. Pour all the juices into a large bowl and allow fat to rise to the top. Remove as much fat as you like. Put meat and onions back into slow cooker and drizzle the remaining vinegar mixture over all and cook about 1/2 hour more. While the meat is finishing, boil down the juices on the stove top. 
5. Serve on buns. Pass remaining vinegar broth mixture to drizzle over sandwiches.