MUA Pulled Pork

MUA Crock Pot Pulled Pork

2 onions, sliced thin
2 Tbs brown sugar
1 Tbs paprika
2 tsp salt
½ tsp black pepper
1 (4-6 lb) boneless pork butt or shoulder
¾ cup cider vinegar
4 tsp Worcestershire sauce
1 ½tsp crushed red pepper flakes
1 ½tsp sugar
½ tsp dry mustard
½ tsp garlic salt
¼ tsp cayenne pepper
Place onions in crock-pot. Combine brown sugar, paprika, salt and pepper;
rub over roast. Place roast on top of onions.
Combine vinegar, Worcestershire, 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 crock-pot; cook on low 12-14 hours. Drizzle about 1/3 of reserved
vinegar mixture over roast during last ½ hour of cooking.
Remove meat and onions; drain. Chop or shred meat and onions. Serve with
remaining vinegar mixture.