Step 1

Combine the brown sugar, paprika, salt and pepper, and rub the mixture over the roast. Wrap tightly in plastic, and refrigerate over night.

Step 2

In a bowl, combine the vinegars, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic powder, and ancho chili powder. Mix well.

Step 3

Unwrap the roast. I like to line my crock pot with banana leaves (totally optional) Place rough cut onions on the bottom of the crock pot or on top of banana leaves.

Step 4

Place roast on top of onions, drizzle most of the vinegar mix over the top, reserving some to add to the shredded meat at the end.

Step 5

Cover and cook on low for 7 to 8 hours, or high for 4 to 5 hours.

Step 6

Remove the meat and onions to a cutting board. Remove skin and set aside. Using two forks, pull and shred the pork. Chop the onions, and mix into the shredded meat. Using a fork, remove some of the fat from under the skin, mince, and add to the shredded meat and onions as needed for moisture and flavor.

Step 7

Serve on warm buns or crusty hard rolls, with the remaining vinegar mixture on the side. Top with chow chow or your favorite cole slaw recipe.