Kathi's Carolina Barbecued Pork

Place onions in the crock pot stoneware. Combine brown sugar, paprika, salt and pepper. Rub over roast. Place roast over onions. Combine vinegar, Worcestershire sauce, red pepper flakes, sugar mustard, garlic and cayenne stir to mix well. Drizzle 1/4 of vinegar mixture over roast. Cover and refrigerate remaining vinegar mixture.

Cover cook on low 10 to 12 hours or on high 5 to 6 hours. Remove meat and onions and drain. Chop or shred meat and chop onion. Serve meat and onions on buns. If desired, top sandwiches with coleslaw. Pass remaining vinegar mixture to drizzle over sandwiches.