Carolina-Style Pork Barbecue

Ingredients

• 1 boneless pork shoulder butt roast (4 to 5 pounds)
• 2 tablespoons brown sugar
• 2 teaspoons salt
• 1 teaspoon paprika
• 1/2 teaspoon pepper
• 2 medium onions, quartered
• 3/4 cup cider vinegar
• 4 teaspoons Worcestershire sauce
• 1 tablespoon sugar
• 1 tablespoon crushed red pepper flakes
• 1 teaspoon garlic salt
• 1 teaspoon ground mustard
• 1/2 teaspoon cayenne pepper
• 14 hamburger buns, split
• 1-3/4 pounds deli coleslaw

Directions

1. Cut roast into quarters. Mix brown sugar, salt, paprika and pepper; rub over meat. Place meat and onions in a 5-qt. slow cooker.
2. In a small bowl, whisk vinegar, Worcestershire sauce, sugar and seasonings; pour over roast. Cook, covered, on low 6-8 hours or until meat is tender.
3. Remove roast; cool slightly. Reserve 1-1/2 cups cooking juices; discard remaining juices. Skim fat from reserved juices. Shred pork with 2 forks. Return pork and reserved juices to slow cooker; heat through. Serve on buns with coleslaw.