Mac's Eastern N.C. Barbecue Pork

Start to finish: 20 minutes prep, 6 to 12 hours unattended slow-cooking time

Yield: a 5-pound roast makes about 8 to 9 cups of shredded pork and about 20 (4-ounce) servings 2 tablespoons light brown sugar 1 tablespoon paprika 2 teaspoons salt 1/2 teaspoon ground black pepper 1 (4- to 6-pound) pork butt or pork shoulder roast 2 medium onions, quartered 3/4 cup apple cider vinegar 4 teaspoons Worcestershire sauce 1 1/2 teaspoons crushed red pepper 1 1/2 teaspoons sugar 1/2 teaspoon dry mustard 1/2 teaspoon garlic salt 1/4 teaspoon cayenne pepper Hamburger buns, for serving

Combine the brown sugar, paprika, salt and black pepper. Trim the pork of excess fat. Rub spice mix into the pork. Place the onion quarters in the bottom of a 4- to 6-quart slow cooker. Place the pork over the onions.

Combine the vinegar, Worcestershire, red pepper, sugar, mustard, garlic salt and cayenne pepper. Drizzle about 1/3 of the mixture over the pork. Cover the slow cooker and cook for 5 to 6 hours on high or 10 to 12 hours on low. Drizzle another 1/3 of the sauce over the pork in the last half-hour. When pork is fork-tender, remove from the slow cooker and shred/chop to desired consistency. Pour off the remaining juices in the slow cooker and return the chopped meat and onions to the slow cooker. Add the remaining 1/3 sauce, if desired, to the slow cooker or serve with pork at the table. Serve on buns, if desired.