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Ingredients
| onions: 2 (quartered) |
| brown sugar substitute: 2 Tbl |
| paprika: 1 Tbl |
| salt: 1/2 tsp |
| black pepper: 1/2 tsp |
| boneless pork loin roast: 6 lbs |
| apple cider vinegar: 3/4 cup |
| worcestershire sauce: 4 tsp |
| red pepper flakes: 1 1/2 tsp (crushed) |
| Splenda: 1 1/2 tsp |
| mustard powder: 1/2 tsp |
| garlic powder: 1/2 tsp |
| cayenne pepper: 1/4 tsp |
Carolina BBQ Pork
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
600 min -
Servings
20 serving(s)
Tags
- Spray crockpot with non-stick cooking spray. Place onions in crockpot.
- Combine brown sugar substitute, paprika, salt and pepper; rub over roast.
- Place roast over onions.
- Combine vinegar, worcestershire sauce, red pepper flakes, Splenda, mustard, garlic powder and Cayenne; Sir to mix well.
- Drizzle about 1/3 vinegar mixture over roast; cover and refrigerate remaining vinegar mixture.
- Cover crockpot and cook on low 10 to 12 hours or high 4 to 6 hours.
- Drizzle about 1/3 reserved vinegar mixture over roast during last half hour of cooking.
- Remove meat and onions to a plate. Using 2 forks, shred the meat and onions.
- Place them back into crockpot and stir well to mix in any juice in the bottom of the crockpot.
- Serve meat and onions on buns or whatever you choose. If desired, top sandwiches with coleslaw for additional points. Pass remaining vinegar mixture to drizzle over sandwiches (optional).
- Server on buns and coleslaw on top for additional NI.