Carolina Pulled Pork

Cut the pork shoulder butt roast into quarters. In a small bowl, mix the brown sugar, salt, paprika, and pepper. Rub the spice rub all over the meat, then place the pork and onions in a 5-quart slow cooker.

In a small bowl, whisk the cider vinegar, Worcestershire sauce, sugar, crushed red pepper flakes, garlic salt, ground mustard and cayenne pepper. Pour the sauce over the roast. Editor's Tip: Some like it hot, but if you're not one of them, consider reducing the crushed red pepper flakes and cayenne pepper in this sauce by half.

  Cook the pork, covered, on low for six to eight hours or until the meat is tender.

Remove the roast from the slow cooker and let it cool slightly. Reserve 1-1/2 cups of the cooking juices and discard the remaining juices. Skim the fat from the reserved juices. Shred the pork with two forks. Return the pork and the reserved juices to the slow cooker and heat them through. Editor's Tip: My favorite method for shredding pork is using two forks to gently pull the meat apart. Cooked correctly, the pork should shred quite easily and won't require much, if any, pressure to tear it apart. You can also use your hands!

Serve the pulled pork on the buns with coleslaw. Editor's Tip: You can serve the coleslaw on top of the pork or on the side. When it's on the bun, the crunch and dressing add great texture and flavor to the sandwich as a whole.