Now here is a recipe that will become a favorite with your family--hands down! Our friends at http://www.hillbillyhousewife.com/ have provided us with a great recipe that can really stretch. If you watch for pork roasts to come on sale--at $.99 per pound, this becomes a very economical dish. And you can easily have enough for at least two meals. This also serves well as meat in a taco salad, or in burritos. Your family will ask for more, and more, and more! And the real joy is that you cook it in your crockpot. (Whatever did we do before crockpots?) Enjoy!
1 (5 lb.) pork should roast or butt roast
2 Tbsp. brown sugar
1 Tbsp. paprika
1 Tbsp. cayenne pepper
2 tsp. salt
1 tsp. freshly ground black pepper
3 small yellow onions cut into large wedges
1 cup apple cider vinegar
1/2 cup Worcestershire sauce
1/2 Tbsp. honey
1/2 Tbsp. Dijon mustard
1 garlic clove, crushed or grated
1 tsp. crushed red pepper flakes
Put the onions in the crockpot first. Blend dry rub ingredients with fork and gently press and rub over the pork roast. Then put the pork roast in the crockpot on top of the onions.
In a glass bowl, whisk together the sauce ingredients until smooth. Pour 1/2 the sauce mixture over the pork roast in the crockpot, coating the meat well. (Store the remaining 1/2 of the sauce mixture in the refrigerator for later.)
Cover the crockpot and set on LOW temperature. Cook, undisturbed, for 8 to 9 hours.
Remove the meat from the crockpot to a platter and shred with a fork. Pick the onion out from the crockpot and discard. Return the shredded meat to the crockpot, add the sauce mixture you refrigerated earlier to the crockpot and stir to combine well. Put cover back on crockpot and let heat through, about 20 to 30 minutes.
Keep warm and serve on hearty buns. You can make another small batch of the sauce to serve alongside the sandwiches if you wish. Just heat the sauce in a pan for about 15 minutes on low, then pour into a serving bowl with a ladle.