1 large Vidalia onion, sliced thin
2 tbsp sugar
2-4 tablespoons molasses
1 tbsp paprika
2 tsp kosher salt
½ teaspoon freshly ground black pepper
1 (4-6 lb) boneless pork butt or shoulder
¾ cup cider vinegar
5 tsp Worcestershire sauce
1 tsp crushed red pepper flakes
½ teaspoons dry mustard (or generous squirt of yellow mustard)
1 tsp garlic granules
¼ teaspoon cayenne pepper
Rinse pork roast under cold water.
Place onions in crock-pot. Place the pork roast on top of the onions and evenly sprinkle all other ingredients over the roast.
Cover crockpot; cook on low for 10-12 hours.
Chop or shred meat and onions. If still very liquidy, cook uncovered for 20-50 minutes. For more flavor, serve with your favorite barbeque sauce.
Source: Fork In It
2 tbsp sugar
2-4 tablespoons molasses
1 tbsp paprika
2 tsp kosher salt
½ teaspoon freshly ground black pepper
1 (4-6 lb) boneless pork butt or shoulder
¾ cup cider vinegar
5 tsp Worcestershire sauce
1 tsp crushed red pepper flakes
½ teaspoons dry mustard (or generous squirt of yellow mustard)
1 tsp garlic granules
¼ teaspoon cayenne pepper
Rinse pork roast under cold water.
Place onions in crock-pot. Place the pork roast on top of the onions and evenly sprinkle all other ingredients over the roast.
Cover crockpot; cook on low for 10-12 hours.
Chop or shred meat and onions. If still very liquidy, cook uncovered for 20-50 minutes. For more flavor, serve with your favorite barbeque sauce.
Source: Fork In It