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1
The Meat --.
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2
Place the quartered onions in a crock pot.
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3
Combine brown sugar, paprika, salt and pepper: rub over the roast.
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4
Place the roast over the onions in the crock pot.
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5
Combine the vinegar, Worcestershire Sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne; stir to mix well.
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6
Drizzle about 1/2 of the vinegar mixture over the roast and cover. Refrigerate the remaining vinegar mixture.
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7
Cook on low for 8 hours. Drizzle the other half of the vinegar mixture over the roast during the last 1/2 hour of cooking.
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8
While the meat is cooking, prepare the barbecue sauce. Mix all ingredients except soy sauce, butter and smoke. Simmer, uncovered, on low heat for 30 minutes. Stir in the remaining ingredients and simmer, uncovered, for 10 more minutes. Set aside to cool.
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9
Remove the meat from the crock pot and allow to rest for at least 15 minutes. (Very important step -- longer is better).
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10
Remove the onions and chop to a fine consistency.
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11
Pull apart the meat with a couple of forks. Meat should have a shredded look to it.
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12
Mix chopped onions and shredded pork along with a little bit of juice from the crock pot to taste. Add sufficient barbecue sauce to the mixture to achieve desired taste. Meat should have distinctive barbecue flavor.
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13
To serve, spread barbecue sauce on bottom of a hearty bun.
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14
Put layer of pulled pork on bun. Spread barbecue sauce over meat.
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15
Add layer of your favorite cole slaw on top of meat. Layer some more barbecue sauce over cole slaw.
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16
Spread top of bun with more sauce.
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17
Grab a fist full of napkins, and enjoy.
