Total Time: 6 Hours, 30 Minutes

Prep Time: 30 Minutes

Cook: 6 Hours

Ingredients

Yield: 14 Servings

• • 1 boneless pork shoulder butt roast (4 to 5 lbs)
  • 2 Tbsp brown sugar
  • 2 tsp salt
  • 1 tsp paprika
  • 1/2 tsp pepper
  • 2 medium onions, quartered
  • 3/4 cup cider vinegar
  • 4 tsp Worcestershire sauce
  • 1 Tbsp sugar
  • 1 Tbsp crushed red pepper flakes
  • 1 tsp garlic salt
  • 1 tsp ground mustard
  • 1/2 tsp cayenne pepper
  • 14 hamburger buns, split
  • 1 3/4 lbs deli coleslaw

Directions:

1. 1. Cut roast into quarters. Mix brown sugar, salt, paprika, and pepper; rub over meat. Place meat and onions in slow cooker.
   2. In a small bowl, whisk vinegar, Worcestershire sauce, sugar, crushed red pepper, garlic salt, ground mustard, and cayenne pepper; pour over roast.
   3. Cook, covered, on low for 6-8 hours or until meat is tender.
   4. Remove roast, cool slightly. Reserve 1 ½ cups cooking juices; discard remaining juices. Skim fat from reserved juices.
   5. Shred pork with two forks. Return pork and reserved juices to slow cooker; heat through.
   6. Serve on buns topped with coleslaw.