Carolina-Style Pork BBQ Sandwiches

Ingredients

• 2 large onions
• sliced
• 5-pound boneless pork shoulder roast
• 6 cloves garlic
• smashed
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons brown sugar
• 1 1/2 teaspoons dried red pepper flakes
• 1 cup cider vinegar
• 1 cup apple cider or apple juice
• 2 cups cooking liquid (reserved from the slow-cooked pork)
• 1/2 cup water
• 1/4 cup ketchup
• 1/4 cup cider vinegar
• 2 teaspoons brown sugar
• 1 1/2 teaspoons Worcestershire sauce
• 1 1/2 teaspoons chili powder
• 1 teaspoon paprika
• 1 teaspoon dry mustard powder

Instructions

1. 1

   Spray the inside of a slow cooker with cooking spray.

2. 2

   Put the onions in the slow cooker.

3. 3

   Make slits in the pork roast and insert the garlic cloves.

4. 4

   Rub salt, pepper, brown sugar, and red pepper flakes into the meat.

5. 5

   Place the pork in the slow cooker fat side up and pour in the vinegar and apple cider.

6. 6

   Cover and cook on low for at least 10 hours and up to 12 hours, until the meat is falling-apart tender.

7. 7

   Transfer the meat to a large bowl and shred it with two forks.

8. 8

   Pour 2 cups of the pan juices into a measuring cup; discard any leftover juices still in the pot.

9. 9

   Let cool and skim off any visible fat.

10. 10

    Pour this liquid into a saucepan.

11. 11

    Add the water, ketchup, cider vinegar, brown sugar, Worcestershire sauce, chili powder, paprika, dry mustard, and red pepper flakes.

12. 12

    Bring to a boil and simmer, uncovered, for 10 minutes.

13. 13

    Season with salt and pepper.

14. 14

    Return the shredded pork to the slow cooker and add 1 cup of the sauce mixture (more if you like it wet).

15. 15

    Give it a stir and set the slow cooker to warm until ready to serve.