INGREDIENTS
•
2 onions, quartered
•
•2 T brown sugar
•
•1 T smoked paprika
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•2 t salt
•
•½ t ground black pepper
•
•1 (4-6 lb) pork butt or shoulder roast
•
•1 T liquid smoke
•
•1 c cider vinegar
•
•⅓ c Worcestershire sauce
•
•1 ½ t crushed red pepper flakes
•
•2 t sugar
•
•½ t dry mustard
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•½ t granulated garlic
•
•¼ t cayenne pepper