Carolina Barbequed Pork

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  • 2 onions, quartered
  • 2 Tsp. brown sugar
  • 1 Tsp. paprika
  • 2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1 (4 to 6 lb.) boneless pork butt or shoulder roast
  • 3/4 cup cider vinegar
  • 4 tsp. Worcestershire sauce
  • 1 1/2 tsp. crushed red pepper flakes
  • 1 1/2 tsp. sugar
  • 1/2 tsp. dry mustard
  • 1/2 tsp. garlic salt
  • 1/4 tsp. cayenne
  • Hamburger buns
  • Coleslaw, optional


Place onions in crockpot. Combine brown sugar, paprika, salt, and pepper; rub over roast. Place roast over onion.

Combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt, and cayenne; stir to mix well. Drizzle about one third vinegar mixture over roast; cover and refrigerated remaining vinegar mixture. Cover crockpot and cook on low for 10 to 12 hours (or high for 4 to 6 hours.)

Drizzle about one third reserved vinegar mixture over roast during last half hour of cooking. Remove meat and onions, 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.