Ingredients
2 large onions, quartered
2 1/2 Tablespoons Brown Sugar
1 Tablespoon Paprika
2 Teaspoons Salt
1/2 Teaspoon Ground Black Pepper
1 4-6 Lb boneless pork butt or shoulder roast
1 1/2 Cups Apple Cider Vinegar
8 Teaspoons Worchestershire Sauce
3 Teaspoon Crushed Red Pepper Flakes
3 Teaspoon sugar (white)
1 Teaspoon Dry Mustard
1 Teaspoon Garlic Salt
1/2 Teaspoon Cayenne Pepper

Instructions
In a small bowl, combine the brown sugar, paprika, salt, and ground black pepper and rub over the roast. Placed the roast into a slow cooker with the onions.

In a small bowl, combine vinegar, Worchestershire sauce, red pepper flakes, white sugar, dry mustard, garlic salt, and cayenne. Pour 1/2 of this over roast and refrigerate the remaining portion. Cook on low for 10-12 hours. Remove roast and let it drain. Reserve the juices.

Shred the pork with forks and stir in a few spoonfuls of the drippings to keep the pork moist.

Add half of the remaining vinegar mixture to the pork and serve the last of it with a gravy bowl on the table. Serve on hamburger buns with creamy coleslaw.