The original recipe can be found at mybakingaddiction.com; my alterations are few but make me happier...so, since that's what this is all about, do what makes you happiest, too!!
EASY CROCK POT PULLED PORK - use a 4 1/2 - 5 quart crock pot for a smaller roast; use a 6 1/2 - 7 quart crock pot for a larger roast.
1 large sweet onion, sliced into thin wedges - place in bottom of crock pot
2 T brown sugar Mix next four ingredients together
1 T smoked paprika thoroughly.
1 tsp kosher salt
1/2 tsp freshly ground black pepper
4 pound boneless pork butt/shoulder roast - up to 6 pounds - rinse with cold water, pat dry with paper towels. Rub brown sugar mixture all over the roast and place roast in crock pot on top of onions.
1/2 cup apple cider vinegar
scant 1 T Worcestershire sauce Combine and drizzle about half of
1/8 tsp crushed red pepper flakes this liquid mixture over the roast.
1 tsp sugar Cover and refrigerate other half.
scant 1/2 tsp dry mustard Place lid on crock pot. On low, cook
scant 1/4 tsp garlic powder 10-12 hours. During last half hour
pinch cayenne pepper of cooking, drizzle reserved vinegar
mixture over roast.
Remove meat and onions; drain. Shred meat (and onions, optional.) Return meat to crock pot, and add barbecue sauce of choice. (Actually, you really just need to serve this with the Music City Pig Pals Tangy Barbecue Sauce I posted earlier this month!!!)
I keep making the wraps and use this pork with the aforementioned sauce for quick microwaved lunches! Add some freshly chopped red onion and be REALLY HAPPY!!!