I am originally from North Carolina, where swine are divine, and this recipe for the slow cooker is a family favorite. My husband swears my authentic Carolina ’cue is the best BBQ he has ever eaten!
—KATHRYN RANSOM WILLIAMS SPARKS, NV
PREP: 30 MIN. • COOK: 6 HOURS • MAKES: 14 SERVINGS
1 boneless pork shoulder butt roast (4 to 5 pounds)
2 tablespoons brown sugar
2 teaspoons salt
1 teaspoon paprika
1/2 teaspoon pepper
2 medium onions, quartered
3/4 cup cider vinegar
4 teaspoons Worcestershire sauce
1 tablespoon sugar
1 tablespoon crushed red pepper flakes
1 teaspoon garlic salt
1 teaspoon ground mustard
1/2 teaspoon cayenne pepper
14 hamburger buns, split
1 3/4 pounds deli coleslaw
1. Cut roast into quarters. Mix brown sugar, salt, paprika and pepper; rub over meat. Place meat and onions in a 5-qt. slow cooker.
2. In a small bowl, whisk vinegar, Worcestershire sauce, sugar and seasonings; pour over roast. Cook, covered, on low 6-8 hours or until meat is tender.
3. Remove roast; cool slightly. Reserve 1 1/2 cups cooking juices; discard the remaining juices. Skim fat from reserved juices. Shred the pork with two forks. Return pork and reserved juices to slow cooker; heat through. Serve on buns with coleslaw.