Carolina Barbecued Pork


2 onions, quartered
2 tbs brown sugar
1 tbs paprika
2 tsp salt
1/2 tsp pepper
1 4 to 6 lb boneless pork butt or shoulder roast
2/3 cup cider vinegar
4 tsp Worcestershire sauce
1 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
cole slaw (optional)


Place onions in stoneware. Combine brown sugar, paprika, salt and pepper; rub over roast. Place roast over onions. Combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne; stir to mix well. Drizzle 1/4 of vinegar mixture over roast. Cover and refrigerate remaining vinegar mixture. Cover; cook on Low 10 to 12 hours or on High 5 to 6 hours. Remove meat and onions and drain. Chop or 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.