Ingredients Jump to Instructions ↓

  1. 3 tablespoons brown sugar

  2. 2 tablespoons paprika

  3. 2 teaspoons sea salt

  4. 1 teaspoon freshly cracked black pepper

  5. 5 lbs pork shoulder

  6. 1 cup red wine vinegar

  7. 2 tablespoons worcestershire sauce

  8. 2 teaspoons crushed red pepper flakes

  9. 2 teaspoons sugar

  10. 1 tablespoon spicy brown mustard

  11. 1 tablespoon garlic powder

  12. 1/2 teaspoon powdered cayenne pepper

  13. 2 red onions , quartered

  14. 2 yellow onions , quartered

Instructions Jump to Ingredients ↑

  1. Combine the brown sugar, paprika, salt and pepper, and rub the mixture over the roast. Wrap tightly in plastic, and refrigerate a few hours, overnight is best.

  2. In a bowl, combine the vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic powder, and cayenne pepper. Mix well.

  3. Place the quartered onions in the bottom of the crock pot. Unwrap the roast, and place on top of onions. Drizzle most of the vinegar mix over the roast, reserving some to add to the shredded meat at the end.

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

  5. Remove the meat and onions to a cutting board. Remove skin and set aside. Using two forks (or your fingers, if you have asbestos hands), 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.

  6. Serve on warm buns or crusty hard rolls, with the remaining vinegar mixture on the side.


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