Step 1

Place 2 quartered onions in slow cooker. Combine 2 Tablespoons brown sugar, 1 Tablespoon paprika, 2 teaspoons salt and ½ teaspoon pepper; rub over roast. Place roast over onions.

Step 2

Combine ¾ cup vinegar, 4 teaspoons Worcestershire sauce, 1 ½ teaspoons red pepper flakes, 1 ½ teaspoons sugar, ½ teaspoon mustard, ½ teaspoon garlic salt, and ¼ teaspoon cayenne. Stir to mix well.

Step 3

Drizzle about ⅓ of the vinegar mixture carefully over the roast, ensuring the rub stays intact on the meat. Cover and refrigerate the remaining vinegar mixture.

Step 4

Place lid on slow cooker and cook on low 8 to 10 hours (I have tried cooking this recipe on high in the past and the meat never comes out as tender as when cooked on low, but if you must cook it on high, cook it for 6 hours)

Step 5

Drizzle another ⅓ of reserved vinegar mixture over roast during the last 30 minutes of cooking.

Step 6

Remove meat and onions from slow cooker. Shred meat. If desired, add some of your favorite barbecue sauce to the shredded meat with extra to pour over top. Serve pork with onions on buns, passing around remaining vinegar mixture to drizzle over sandwiches. Another serving method (our favorite) is to serve as a main dish with garlic mashed potatoes on the side, drizzled with the vinegar mixture.