| | Carolina Barbecued Pork 2 onions, quartered
2 tablespoons of brown sugar
1 tablespoon of paprika
2 teaspoons of salt
1/2 teaspoon of ground black pepper
one 4 to 6 pound boneless pork butt or shoulder roast
hamburger buns
coleslaw, optional
4 teaspoons of Worcestershire sauce
1 1/2 teaspoons of crushed red pepper flakes
1 1/2 teaspoons of sugar
1/2 teaspoon of dry mustard
1/2 teaspoon of garlic salt
1/4 teaspoon of cayenne
3/4 cup of cider vinegar |
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Place the onions in stoneware. Combine the brown sugar, paprika, salt and pepper, rub over the roast. Place the roast over onion. Combine the vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne, stir to mix well. Drizzle about one third of vinegar mixture over roast, cover and refrigerate remaining vinegar mixture. Cover stoneware and cook on LOW 8 - 10 hours (HIGH 4 - 6 hours). Drizzle about one third of reserved vinegar mixture over roast during the last half hour of cooking. Remove the meat and onions, drain. Chop of shred meat and chop onions. serve meat and onions on buns. If desired, top sandwiches with coleslaw. Pass remaining vinegar mixture to drizzle over sandwiches. |
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