Pulled Pork - Penzey'S

• 4 lb. pork butt or shoulder roast
• 2 tbs. brown sugar
• 1 tbs. of paprika
• 2 tsp of kosher salt
• 1/2 tsp. of black pepper
• 1 onion sliced
• 2 T olive oil
• 3/4 cup cider vinegar
• 4 tsp. of Worcestershire sauce
• 1 1/2 tsp of Crushed Red Pepper Flakes
• 1 1/2 tsp. granulated sugar
• 1/2 tsp of garlic
• 1/4 tsp of cayenne pepper
• 1/2 tsp of mustard powder
• 1/2 tsp of salt

1. Rinse roast in cold water and pat dry.
2. Mix together the brown sugar, paprika, salt and pepper.
3. Layer bottom of roasting pan with slices of onion and a small amount of oil .
4. Rub the roast with the sugar and spice mixture and set the roast on top of the onions.
5. Mix together the vinegar and 7 next ingredients.
6. Pour 1/3 of the vinegar and spice mixture over the roast and cover.
7. Cook in 275 oven about 5 hours or until pull apart done.
8. Pour another 1/3 of vinegar mixture over the roast before the last 30 minutes of cooking.
9. Remove the meat and onions from cooker, drain and place meat in a serving bowl. Shred the meat. Mix the remaining vinegar mixture into the shredded meat. Serve on crusty rolls with lime ginger mayo.

pork butt, brown sugar, paprika, kosher salt, black pepper, onion, olive oil, cider vinegar, worcestershire sauce, red pepper, sugar, garlic, cayenne pepper, mustard powder, salt

Taken from www.epicurious.com/recipes/member/views/pulled-pork-penzeys-51815311 (may not work)