14-6 lb boneless pork butt or shoulderVinegar Sauce
¾cupApple cider vinegar
1 ½teaspoonscrushed red pepper flakes
Place onions in crock-pot. In a small bowl, combine brown sugar, paprika, kosher salt and pepper; mix thoroughly. Rub mixture all over roast and place the roast on top of the onions.
In a medium bowl, combine vinegar, Worcestershire, red pepper flakes, sugar, mustard, garlic salt and cayenne pepper; whisk to combine. Drizzle about ⅓ of vinegar mixture over roast. Cover and refrigerate remaining vinegar mixture.
Cover crockpot; cook on low for 10-12 hours. Drizzle about ⅓ of reserved vinegar mixture over roast during last ½ hour of cooking.
Remove meat and onions; drain. Chop or shred meat and onions. Serve with remaining vinegar mixture or your favorite barbeque sauce.
Crock Pot Pulled Pork https://momswithcrockpots.com/crock-pot-pulled-pork/