Slow Cooker Carolina Pulled Pork

Dry Rub:

2 tablespoons brown sugar

1 tablespoon paprika

2 teaspoons salt

1/2 teaspoon ground black pepper

1 (4-6 pound) boneless pork butt or shoulder roast (or the $1.99/lb pork loins from Costco)

2 onions, quartered

Vinegar sauce:

3/4 cup apple cider vinegar

4 teaspoons Worcestershire sauce

1 1/2 teaspoons crushed red pepper flakes

1 1/2 teaspoons sugar

1/2 teaspoon dry mustard

1/2 teaspoon garlic salt

1/4 teaspoon cayenne

Mix the dry rub ingredients in a small bowl. Rinse the pork roast in cool water and pat dry with paper towels. Rub the dry rub mixture all over the roast.

Quarter the onions and place in crock pot. Place the roast on top of the onions.

Whisk the vinegar sauce together in a bowl. Drizzle ONE-THIRD of the mixture over the roast. Cover and refrigerate the remaining mixture.

Cover the crock pot and cook on LOW for 10-12 hours (HIGH 4-6 hours).

Drizzle about one third of the reserved vinegar mixture over the roast during the last hour of cooking.

Pull the meat apart so you have nice chunky shreds. Resist the urge to turn it into something that looks chewed. :)

Pass the remaining vinegar mixture around for drizzling over the sandwiches. Serve with coleslaw and your favorite bbq sauce if desired.