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Carolina Barbecued Pork

2 onions, quartered
2 tablespons brown sugar
1 tablespoon paprika
2 teaspoons salt
1/2 teaspoon pepper
l (4-6 pound) boneless pork
butt or shoulder

3/4 cup vinegar
4 teaspoons Worcestershire Sauce
1 1/2 teaspoons crushed red pepper
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
Hamburger buns
cole slaw (optional)

Place onions in Crock-Pot. Combine brown sugar, paprika, salt, and
pepper. Rub over roast. Place roast over onions. Combine vinegar,
worcestershire sauce, red pepper flakes, sugar, mustard, garlic
salt, and cayenne; stir to mix well. Drizzle about 1/3 of vinegar
mixture over roast; cover and refrigerate remaining vinegar mixture.

Cover;cook on low 8 to 10 hours (high 4 to 6) Drizzle about 1/3 of
reserved vinegar mixture over roast during last 1/2 hour of cooking.

Remove meat and onions and drain. Chop or shred meat and chop
onions. Serve meat and onions on buns. If desired, top sandwiche
with coleslaw. Pass remaining vinegar mixture to drizzle over
sandwiches. Makes about 12 servings.

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