1 tbsp brown sugar
1 tsp sea salt
1/2 tsp ground black pepper
2-4 lb boneless chuck roast
1 onion, yellow or white
Carolina Vinegar Sauce (if not using Carolina Treet Sauce)
1 1/2 cup apple cider vinegar
1/4 cup water (add last, based on thickness preference)
1/3 cup Worcestershire sauce
1 tbsp white or wheat flour
1 tsp cayenne pepper
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
Cut the onion into quarters (cut in half, and then cut each part in half). Separate and add to bottom of slow cooker.
In a small bowl, mix together the brown sugar, salt and pepper. Rub the mixture on all sides of the pork roast.
Set pork roast on top of the layer of onions. Prepare the ingredients for the Vinegar sauce in a small bowl, and pour half over the top of the roast. Refrigerate the remaining sauce for later.
Cook the roast and onions for 8-9 hours. Remove roast from the slow cooker and use two forks to shred the pork. Add remaining sauce before serving.
Serve the pork over rice, quinoa, sandwiches, burritos, enchiladas or by itself. Refrigerate leftovers for up to 3 days.