Date Posted: 7/13/2008
2 onions, quartered
2 tablespoons brown sugar
1 tablespoon paprika
2 teaspoons salt
1/2 teaspoon ground black pepper
4-6 pound boneless pork butt or shoulder roast
3/4 cup cider vinegar
4 teaspoons Worcestershire sauce
1&1/2 teaspoons crushed red pepper flakes
1&1/2 teaspoons sugar
1/2 teaspoon dry mustard
1/2 teaspoon garlic salt
1/4 teaspoon cayenne
Place quartered onions in stoneware. Combine the brown sugar, paprika, salt & pepper; Rub mixture into the pork roast. Place the roast on top of the onions in the stoneware.
Combine the vinegar, Worcestershire sauce, red pepper flakes, sugar, dry mustard, garlic salt & cayenne. Stir to mix well. Drizzle about 1/3 of the vinegar/spice mixture over the roast. Cover & refrigerate remaining vinegar/spice mixture.
Cover the stoneware & cook on low for 10-12 hours (or high 4-6 hours). Drizzle about a third of the remaining vinegar/spice mixture over the roast during the last 1/2 hour of cooking.
Remove the meat & onions, drain them and then chop or shred the pork and chop the onions. Discard the vinegar/spice mixture from the stoneware.
Serve the meat & onions on buns. If desired, top the meat with coleslaw. Use the refrigerated vinegar/spice mixture to drizzle over the sandwiches.
The first time I had NC BBQ was in .... NC! Surely was different than what I was used to. I found a "basic" recipe for rubs & NC BBQ sauce and tweeked it 'til I came up with this.