Ingredients
1 boneless pork shoulder butt roast (4 to 5 pounds)2 tablespoons brown sugar2 teaspoons salt1 teaspoon paprika1/2 teaspoon pepper2 medium onions, quartered3/4 cup cider vinegar4 teaspoons Worcestershire sauce1 tablespoon sugar1 tablespoon crushed red pepper flakes1 teaspoon garlic salt1 teaspoon ground mustard1/2 teaspoon cayenne pepper14 hamburger buns, split1-3/4 pounds deli coleslaw
Preparation
Cut roast into quarters. Mix brown sugar, salt, paprika and pepper; rub over meat. Place meat and onions in a 5-qt. slow cooker.
In a small bowl, whisk vinegar, Worcestershire sauce, sugar and seasonings; pour over roast. Cook, covered, on low 6-8 hours or until meat is tender.
Remove roast; cool slightly. Reserve 1-1/2 cups cooking juices; discard remaining juices. Skim fat from reserved juices. Shred pork with 2 forks. Return pork and reserved juices to slow cooker; heat through. Serve on buns with coleslaw.
