Pork - Shredded North Carolina Crock Pot

2 onions, quartered
2 tablespoons brown sugar
1 tablespoon smoked paprika
2 teaspoons salt
1/2 teaspoon ground black pepper
1 (4 -6 lb) pork butt or 1 (4 -6 lb) shoulder roast

1 cup cider vinegar
1/3 cup Worcestershire sauce
1 1/2 teaspoons crushed red pepper flakes
2 teaspoons sugar
1/2 teaspoon dry mustard
1/2 teaspoon garlic salt
1/4 teaspoon cayenne pepper
(2 tspliquid smoke, 1/4+ Cup barbeque sauce)

Place onions in crock pot. Blend brown sugar, paprika, salt and pepper; rub over roast. Place roast in crock pot.

Combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne pepper and stir to mix well. Drizzle about 1/3 of mixture over roast. Cover and refrigerate remaining mixture. Cook roast on low for 8-10 hours.

Remove meat and onions, discard onions and shred meat. Add juices from crock pot and remaining vinegar mixture (a portion may be reserved to pass). Serve plain or as sandwiches.