Pulled Pork Barbeque Roast

Ingredients

3 to 4 pound boneless pork butt roast
2 medium onions, sliced

2 tablespoons brown sugar
1 tablespoon paprika
2 teaspoons salt
1/2 teaspoon freshly ground pepper

3/4 cup apple cider vinegar
4 teaspoons GF Worcestershire sauce
1 teaspoon red pepper flakes
2 teaspoons sugar
1/2 teaspoon dry mustard
1/2 teaspoon garlic salt
1/4 teaspoon cayenne pepper

1/4 to 1/2 cup of your favorite GF BBQ sauce
Coleslaw
Cornbread
Pickles
GF Hamburger Buns if you like a pulled pork sandwich

Instructions

Place sliced onions at the bottom of the crock pot stoneware insert.

Combine brown sugar, paprika, salt & pepper into a dry rub. Rub all over the roast. Place roast over the onions in the crock pot.

Combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt, and cayenne, whisking well to blend. Drizzle one half of vinegar mixture onto roast, reserving remaining vinegar mixture in the fridge.

Cover the crock pot and cook on Low for 10-12 hours. During the last half of cooking, drizzle on the remaining half of the vinegar mixture.

Remove pork and onions to a bowl to shred the pork with two forks. Pour on your favorite BBQ to taste. I’m from the Eastern South, so I prefer a wet BBQ, not that smoky, dry flavor you get in Texas (don’t go bananas on me now, GF Texans). Put the bottle of BBQ sauce on the table so that people can dress their meat as they see fit. Serve as sandwiches, with coleslaw and pickles as you like. A 4 lb roast should yield 16-20 sandwiches.

Writing this makes me wanna go eat one. Lordy.