Carolina BBQ pulled pork w/ Apple swine Wine

Ingredients

• 1 boneless pork shoulder butt roast (4 to 5 pounds)

• 2 tablespoons brown sugar

• 2 teaspoons salt

• 1 teaspoon paprika

• 1/2 teaspoon pepper

• 2 medium onions, quartered

• 3/4 cup cider vinegar

• 4 teaspoons Worcestershire sauce

• 1 tablespoon sugar

• 1 tablespoon crushed red pepper flakes

• 1 teaspoon garlic salt

• 1 teaspoon ground mustard

• 1/2 teaspoon cayenne pepper

• 14 hamburger buns, split

• 1-3/4 pounds deli coleslaw

Instruction

• 1. Cut roast into quarters. Mix brown sugar, salt, paprika and pepper; rub over meat. Place meat and onions in a 5-qt. slow cooker.

• 2. In a small bowl, whisk vinegar, Worcestershire sauce, sugar and seasonings; pour over roast. Cook, covered, on low 6-8 hours or until meat is tender.

• 3. Remove roast; cool slightly. Reserve 1-1/2 cups cooking juices; discard remaining juices. Skim fat from reserved juices. Shred pork with two forks. Return pork and reserved juices to slow cooker; heat through. Serve on buns with coleslaw.