Carolina Barbequed Pork

From the Kitchen of Lynda Cramer

2 small onions, quartered
2 Tbsp. brown sugar
1 Tbsp. paprika
2 tsp. salt
1/2 tsp ground black pepper
1 4-6 lb. bonless pork butt or shoulder roast
3/4 c. cider vinegar
4 tsp. Worcestershire Sauce
1 1/2 tsp. sugar
1/2 tsp. dry mustard
1/2 tsp garlic salt
1/4 tsp cayenne
Hamburger buns
coleslaw

Place onions in crock pot. Combine brown sugar, paprika, salt, and pepper. Rub over roast. Place roast over onion. Combine vinegar, worcestershire sauce, red pepper flakes, sugar, mustard, garlic, cayenne; stir to mix well. Drizzle about one third vinegar mixture over roast; cover and refrigerate remaining vinegar mixture. Cover the roast in the stoneware and cook on Low 10-12 hours or High 4-6 hours. Drizzle about one third reserved vinegar mixture over the roast during the last half hour of cooking. Remove meat and onions, drain. Chop or shred meat and onions and serve meat on buns. If desired, top sandwiches with coleslaw. Pass remaining vinegar mixture to drizzle over sandwiches.