NC Pulled Pork w/ BBQ sauce

It's not July 4th unless you have BBQ.  It is called tradition.  This dish is so easy and takes very little preparation.  Honestly anyone could make it as long as you have a crockpot. 

Serves 4-6

4 lb. pork shoulder or pork butt
2 onions, quartered
1 tablespoon smoked paprika
2 tablespoons brown sugar
2 teaspoons salt
1/2 teaspoon black pepper
3/4 cups apple cider vinegar
4 teaspoons worcestershire sauce
1 tablespoon red pepper flakes
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic salt
1/2 teaspoon dry mustard powder

1. Place 2 onions in a crockpot.
2. Mix together paprika, brown sugar, salt and black pepper in a small bowl.  Rub all sides of the pork shoulder/butt until well incorporated and place pork on top of the onions in the crockpot.
3. Then mix together the vinegar, worcestershire sauce, red pepper flakes, cayenne pepper, garlic salt and mustard powder.  Pour 1/3 of the mixture on top of the pork.  Save the rest of it for serving.
4. Cover crockpot with lid and cook on high for 5-6 hours or on low for 8-10 hours. The meat should fall off the bone.


Barbeque sauce: 
1 onion, chopped
1 1/2 cups ketchup
1 teaspoon yellow mustard
1/4 cup brown sugar
1 tablespoon chili powder
1/2 teaspoon cayenne powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2-3 tablespoons of lemon juice (1 whole lemon)
2 tablespoons of water

1. Mix all ingredients together in a small saucepan and heat on low for 10 minutes.  Use a splatter guard or lid so it doesn't splatter everywhere.

I split a hoagie bun and served the BBQ as an open-faced sandwich.  The sides are a cucumber salad and sauteed swiss chard.