2 Tbsp brown sugar
1 Tbsp paprika
2 tsp salt
1/2 tsp ground black pepper
5 pound Boston Butt
3/4 cup cider vinegar
4 tsp. worcestshire sauce
1 1/2 tsp crushed red pepper flakes
1 1/2 tsp sugar
1/2 tsp dry mustard
1/2 tsp garlic powder
1/4 tsp cayenne pepper
Place onions in bottom of a crock pot. Combine brown sugar, paprika, salt & pepper; rub over roast. Place roast on onions. Combine remaining ingredients and stir well. Drizzle over roast. Cook on high 10-12 hours or low 18-24 hours. Shred meat and onions before serving.
I serve with my favorite Barbeque sauce. Great served with cole slaw and baked beans.
My brother came up with this recipe... Hence the name!
