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Carolina Barbecued Pork

2 onions, quartered
2 tablespoons brown sugar
1 tablespoon paprika
2 teaspoons salt
1/2 teaspoon pepper
1 (4 to 6 pound) boneless pork butt or shoulder roast
3/4 cup 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
Hamburger buns
Cole Slaw, optional

Place onions in crockpot. 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 hours). 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 sandwiches with
coleslaw. Pass remaining vinegar mixture to drizzle over sandwiches.
Makes l0 to 12 servings.

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