| Prep Time | 15 minutes |
| Cook Time | 8 hours |
| Passive Time | 8.15 hours |
| Servings |
servings
|
Ingredients
Dry Rub
- 1 tbsp brown sugar
- 1 tsp sea salt
- 1/2 tsp ground black pepper
Roast
Carolina Vinegar Sauce (if not using Carolina Treet Sauce)
- 1 1/2 cup apple cider vinegar
- 1/4 cup water (add last, based on thickness preference)
- 1/3 cup worcestershire sauce
- 1 tbsp white or wheat flour
- 1 tsp cayenne pepper
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Ingredients
Dry Rub
Roast
Carolina Vinegar Sauce (if not using Carolina Treet Sauce)
|
|
Instructions
- Cut the onion into quarters (cut in half, and then cut each part in half). Separate and add to bottom of slow cooker.
- In a small bowl, mix together the brown sugar, salt and pepper. Rub the mixture on all sides of the pork roast.
- Set pork roast on top of the layer of onions. Prepare the ingredients for the Vinegar sauce in a small bowl, and pour half over the top of the roast. Refrigerate the remaining sauce for later.
- Cook the roast and onions for 8-9 hours. Remove roast from the slow cooker and use two forks to shred the pork. Add remaining sauce before serving.
- Serve the pork over rice, quinoa, sandwiches, burritos, enchiladas or by itself. Refrigerate leftovers for up to 3 days.