Yield: 6-8 servings

• 1 large onion, sliced thin
• 2 Tablespoons brown sugar
• 1 Tablespoon paprika
• 2 teaspoons salt
• 1/2 teaspoon pepper, freshly ground black
• 4-6 pounds pork butt or shoulder, boneless
• 3/4 cup apple cider vinegar
• 4 teaspoons Worcestershire sauce
• 1 1/2 teaspoons sugar
• 1/2 teaspoon ground mustard
• 1/2 teaspoon garlic salt
• 1/4 teaspoon cayenne pepper

1. Rinse pork roast under cold water and pat dry with paper towels.
2. 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.
3. In a medium bowl, combine vinegar, Worcestershire, red pepper flakes, sugar, mustard, garlic salt and cayenne pepper; whisk to combine. Drizzle about 1/3 of vinegar mixture over roast. Cover and refrigerate remaining vinegar mixture.
4. Cover crockpot; cook on low for 10-12 hours. Drizzle about 1/3 of reserved vinegar mixture over roast during last ½ hour of cooking.
5. Remove meat and onions; drain. Chop or shred meat and onions. Serve with remaining vinegar mixture or your favorite barbecue sauce.

This delicious recipe brought to you by My Baking Addiction http://www.mybakingaddiction.com/easy-crockpot-pulled-pork-recipe/