Carolina BBQ Pork
From ForWhateverWiki
RUB
2 onions quartered (we chop ours superfine with a chopper and they just about disappear) 2 Tbsp brown sugar 1 Tbsp paprika 2 tsp salt ½ tsp ground black pepper 1 (4 - 6 lb) boneless pork butt or shoulder roast
SAUCE
¾ cup cider vinegar 4 tsp Worcestershire sauce 1½ tsp crushed red pepper flakes 1½ tsp sugar ½ tsp dry mustard ½ tsp garlic salt ¼ tsp cayenne
French rolls
- Place onions in stoneware.
- Combine Rub ingredients (brown sugar, paprika, salt and pepper) and rub over roast.
- Place roast over onions in pot. (we usually do the rub and prep work the night before and let it sit in the fridge over night)
- Combine Sauce (vinegar, Worcestershire, red pepper, sugar, mustard, garlic salt, and cayenne).
- Drizzle ⅓ of the mixture over the roast.
- Refrigerate the remaining mixture for later.
- Cover the pot and cook on low 10-12 hrs or High 4-6 hours.
- When you have 30 minutes before you are done cooking drizzle ⅓ more of the sauce over the meat (we usually add all the rest of the sauce, but you can save the remaining third for your sandwiches if you want).
- Once cooking time is done, remove the meat and onions and drain. (I use big turkey forks because the meat just falls apart).
- Pull the pork with 2 forks (I try to remove as much of the fatty stuff as I can during this process).
- Serve the meat (and onion?) on the French Rolls.
Use the remaining sauce if you chose to do so, or we use a fat separator 
and get all the good juices from the bottom of the crock pot and use that on the sandwiches. Also good with a nice mustard or Heinz 57 sauce...and of course a good beer....enjoy!
