Ingredients
1 4-lb pork butt or shoulder roast
1 large onion, thinly sliced
2 Tablespoons brown sugar
1 Tablespoon Hungarian sweet paprika
2 teaspoons salt
1/2 teaspoon pepper
3/4 cup cider vinegar
4 teaspoons Worchestshire sauce
1 1/2 teaspoons crushed red pepper flakes
1 1/2 teaspoons sugar
1/2 teaspoon dry mustard powder
1/2 teaspoon garlic salt
1/4 teaspoon cayenne pepper
Crusty rolls
Barbecue sauce
Lime-Ginger Mayo (optional topping)
1 Tablespoon mayonnaise
1/2 teaspoon fresh lime juice
1/4 teaspoon powdered ginger
Instructions
Rinse pork under cold water and pat dry with paper towels.
Layer the onions in the bottom of a roasting pan or slow cooker.
In small bowl, combine the brown sugar, paprika, salt and pepper,
Mix thoroughly and rub the mixture all over the pork roast.
Place meat on top of the onions.
In medium bowl, combine vinegar, Worchestshire sauce, and remaining spices.
Drizzle one-third of the sauce over the roast. Reserve the remaining.
Cover roast. Cook in preheated oven at 275 degrees of 5-6 hours or in crockpot on low for 10-12 hours. Drizzle an additional one-third of the vinegar mixture over the roast during the last 1/2 hour of cooking.
When meat is tender, remove meat and onions from cooker. Drain and allow to cool enough to handle easily. Shred the meat using two forks.
Place shredded meat in large bowl. Mix in final one-third of vinegar mixture.
Add additional prepared barbecue sauce if desired.
Serve on crusty rolls with lime-ginger mayo.