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North Carolina Barbecued Pork

1/2 cup cider vinegar
1 onion, chopped
1 teaspoon Worcestershire sauce
1 teaspoon hot pepper sauce
3 pounds boneless pork shoulder roast, trimmed and tied
1 teaspoon Liquid Smoke, optional
1 tablespoon granulated sugar
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon freshly ground black pepper
2 tablespoons ketchup

In a large nonreactive bowl, combine the vinegar, onion, Worcestershire
sauce, and hot pepper sauce. Add the pork roast, cover, and
refrigerate for at least 8 hours or overnight, turning the pork as
often as you remember to do so.

Remove the pork from the marinade, scraping the onion off the pork
and back into the marinade. Pat the roast dry with paper towels.
Pour the marinade into a slow cooker and add the Liquid Smoke.
Place a collapsible vegetable steamer or a slow cooker meat rack
in the slow cooker.

In a small bowl, combine the sugar, salt, paprika, and pepper. Rub
the pork roast with the spice mixture, and place on steamer or
rack.

Cover and slow cook until the pork is very tender, 7 to 8 hours on
Low. Transfer the pork to a cutting board and cover with foil to
keep warm.

Skim the fat from the surface of the cooking liquid. Stir in the
ketchup, and pour into a bowl. Using 2 forks, pull the pork apart
into shreds. Serve the pork on heated buns, passing the sauce on
the side to spoon over the sandwiches.

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