Carolina Barbequed Pork (Boston Butt)

·         1 (3 to 5 pound) boneless pork butt, trimmed.  (NOTE: cut into halves if your roast won’t fit into your crock pot.)

·         1 onion, thickly sliced

·         1/4 c. packed brown sugar

·         1 T. paprika

·         2 tsp. salt

·         2 tsp. celery salt

·         2 tsp. chili powder

·         1 tsp. black pepper

Vinegar Sauce

·         3/4 cup apple cider vinegar

·         4 tsp. Worcestershire sauce

·         1 T.  sorghum syrup

·         2 teaspoons garlic – crushed

·         1 tsp. black pepper

·         1/2 tsp. dry mustard

·         1/4 tsp. ground red pepper

·         2 cup chopped tomatoes (optional) Use for a more Western North Carolina barbeque

1.      Mix the brown sugar, paprika, salt, celery salt, chili powder and 1 tsp. pepper in a bowl. Rub over the surface of the pork and let sit for at least 30 minutes to soak into surface.  Brown all sides of meat in a heavy bottomed stock pot or dutch oven for 15 minutes.

2.      Arrange the onion over the bottom of a 6-quart slow cooker and then place the browned meat in the cooker.

3.      Mix the vinegar sauce ingredients and pour over pork. Cook on High for one hour. Reduce heat to low and cook for 6 hours longer. Shred the pork by using a couple of forks to pull apart the meat and mix with all juices in the slow cooker.

4.      Serve on hamburger buns with additional vinegar sauce.  Great with coleslaw or sauerkraut!