Carolina BBQ in the crock pot
Cheryl
As close as possible to the real thing without ordering from Allen and Sons in NC
ingredients
- 2 onions, quartered
- 2 T brown sugar
- 1 T paprika
- 2 t salt
- 1/2 t ground pepper
- 1 (4-6 lb)pork butt or shoulder roast
- 3/4 c cider vinegar
- 4 t Worchestershire sauce
- 1 1/2 t crushed red pepper flakes
- 1 1/2 t sugar
- 1/2 t dry mustard
- 1/2 t garlic salt
- 1/4 t cayenne
- Hamburger Buns
- Coleslaw
directions
- 1
Place onions in stoneware. Combine brown sugar, paprika, salt and pepper; rub over the roast. Place roast over onions.
- 2
Combine vinegar, Worchestershire sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne. Stir well to mix. Drizzle about 1/3 vinegar mixture over roast; Cover and refrigerate remaining vinegar mixture.
- 3
Cover stoneware and cook on low 10-12 hours (High 4-6 hours). Drizzle about 1/3 reserved vinegar mixture over roast during last 1/2 hour of cooking. Remove meat and onions, drain, shred. Serve on buns. Use remaining vinegar mixture on sandwiches.
Source: Cheryl
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