Recipe by Audrey M
The coleslaw makes all the difference in this pork sandwich.
Top Review by melmaddie
This is just like the Carolina BBQ that I have been making for years. I follow this recipe, but I usually double everything except the meat and onions (I don't add the regular sugar). I also just mix the "rub" into the sauce and let it cook - and it still turns out great (one less step I guess). Yeah Carolina BBQ!!!
- 4 -6 lbs boneless pork butt or 4 -6 lbs boneless pork shoulder
- 2 onions, quartered
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 2 teaspoons salt
- 1⁄2 teaspoon pepper
- 3⁄4 cup vinegar
- 4 teaspoons Worcestershire sauce
- 1 1⁄2 teaspoons sugar
- 1 1⁄2 teaspoons crushed red pepper flakes
- 1⁄2 teaspoon dry mustard
- 1⁄2 teaspoon garlic salt
- 1⁄4 teaspoon cayenne
- hamburger bun
- Coleslaw (optional)
Directions See How It's Made
- Quarter onions and place in the bottom of crockpot.
- Combine brown sugar, paprika, salt and pepper and rub on pork roast.
- Place roast on top of onions in crockpot.
- Next, combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt, and cayenne.
- Mix well until flavors are blended.
- Drizzle about 1/3 of vinegar mixture over roast.
- Refrigerate remaining vinegar mixture.
- Cook pork roast on low 8 to 10 hours or on High for to 6 hours.
- Drizzle 1/3 more of the refrigerated vinegar mixture over pork roast during the last 1/2 hour of coking.
- Remove meat when fully cooked along with onions and drain.
- Chop or shred meat and chop up onions.
- Serve meat and chopped onions in a hamburger bun.
- To add more flavor top pork with coleslaw and remaining vinegar mixture.