Shredded Pork Sandwiches

Recipe from My Baking Addiction

I'm giving up on remembering to take pictures. Even when I do remember they turn out very unappetizing looking. Anyway, I'm pretty sure this is a recipe Katelyn uses too, but since she hasn't posted it on here, I will. I found it on her pinterest page and tried it. YUM! We all loved it. Tyler devoured a whole sandwich, plus some on the side that he dipped in ketchup (that kid and ketchup!). I especially like that it isn't cooked in bbq sauce. It seems like the recipes that require that are way too saucy and strong. So, what are you waiting for - give it a try!

1 large Vidalia onion, sliced thin

2 tablespoons brown sugar
1 tablespoon paprika
2 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 (4-6 lb) boneless pork butt or shoulder - I've also tried it with bone-in and it worked just fine
¾ cup cider vinegar
4 teaspoons Worcestershire sauce
1 ½ teaspoons crushed red pepper flakes (with Tyler in mind, I only used 1 tsp)
1 ½ teaspoons sugar
½ teaspoons dry mustard
½ teaspoon garlic salt
¼ teaspoon cayenne pepper (same here - I just dashed some in)

Don't forget the whole wheat hamburger buns!

DIRECTIONS:

1. Rinse pork roast under cold water and pat dry with paper towels. 

Tips: 1)My pork had a HUGE, THICK "fat cap" (and yes, it really is called that - I googled it) that I had the privilege of sawing off. I wasn't expecting that step.
2) Be careful opening your package of meat! Maybe it was just my package but I opened mine on a flat cutting board and juice/blood ran everywhere. I would try opening it on a plate or in a bowl or something to contain the flood of juice that is bound to follow.
Basically, preparing the meat for this recipe is kind of messy. Pick one spot of your kitchen to prepare this and then clean thoroughly - don't forget that sink that now has raw meat juice incubating in it. 

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 barbeque sauce. (We used some Sweet Baby Ray's BBQ sauce and it added the perfect amount of flavor to the sandwich. We just spread some on the bread like you would mayo or something.)

PS I think Katelyn makes coleslaw to go with this and I imagine that would be great! I'm just too lazy.