Preparation:
Place onions in Crock-Pot. Combine brown sugar, paprika, salt, and pepper. Rub over roast. Place roast over onions. Combine vinegar, worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt, and cayenne; stir to mix well. Drizzle about 1/3 of vinegar mixture over roast; cover and refrigerate remaining vinegar mixture. Cover;cook on low 8 to 10 hours (high 4 to 6) Drizzle about 1/3 of reserved vinegar mixture over roast during last 1/2 hour of cooking. Remove meat and onions and drain. Chop or shred meat and chop onions. Serve meat and onions on buns. If desired, top sandwiche with coleslaw. Pass remaining vinegar mixture to drizzle over sandwiches. Makes about 12 servings |
