Slow Cooker Carolina Pulled Pork

In a small bowl, combine brown sugar, paprika, salt and ground black pepper. Stir together then sprinkle mixture evenly over the pork.

Place onions into the bottom of the slow cooker and place pork on top of the onions. Spread banana peppers over the top of the pork.

In a small bowl or a measuring cup, combine cider vinegar, Worcestershire sauce, white sugar, dry mustard powder and garlic salt. Stir until well combined.

Pour 1/2 cup of the vinegar mixture over the pork in the slow cooker and refrigerate the remaining 1/4 cup.

Cover and cook on low for 6-8 hours or high for 3-4 hours. (If using a pork roast, increase times to low temperature for 7-9 hours or high temperature for 4-5 hours).

Remove meat, onions and peppers from slow cooker and drain the remaining liquid. Set the onions and peppers in a medium bowl. Shred the meat into the bowl and discard the bones.

Pour the remaining 1/4 cup of vinegar mixture over the meat, onions and peppers and toss to coat. Serve immediately.

If desired, serve the meat on buns, topped with coleslaw. It is also delicious on it's own. Enjoy!