North Carolina Pulled Pork BBQ

Ok for those that don't know my husband severed an LDS Raleigh, North Carolina Mission. This is his favorite thing that he remembers from there and he happened to find it at a Golden Corral Buffet. It was exactly what he remembered and so I had to try and find a recipe that could get me close with the ingredients I had on hand. I found a recipe here and had to tweak it a little but it came out close enough that he said he felt like he was eating Southern BBQ again. So I hope you enjoy! I will borrow a picture until I can make it again

Ingredients:

• 2 onions, quartered
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 (4 -6 lb) pork butt or 1 (4 -6 lb) shoulder roast
• 1 3/4 cup cider vinegar
• 1/3 cup Worcestershire sauce
• 1 1/2 teaspoons crushed red pepper flakes
• 1 1/3 cup + 2 teaspoons sugar
• 1/2 teaspoon dry mustard
• 1/2 teaspoon garlic salt
• 1 tsp salt
  

Directions:

1. Mix first 5 ingredients and rub onto pork.
2. Place Pork into Crock Pot
3. Mix final ingredients together and pour into Crock Pot with Pork. Some people apparently will save a portion of this sauce to pour on later. But I just put it all in with pork.
   
4. **4 hours on high, or better yet all night on low till dinner.
5. Before serving shred meet. If you left it in all night just try to pull it out without it shredding on its own. Plate it with some potatoes or any of your favorite BBQ sides. Works wonderfully as a sandwich on some hard rolls.
6. Enjoy!