Made With
Sandwich Potato RollsIngredients
2 Onions, quartered
2 Tablespoons Brown Sugar
1 Tablespoon Smoked Paprika
2 Teaspoons Salt
½ Teaspoon Black Pepper
1 (4-6 Pounds) Pork Butt or Shoulder Roast
1 Tablespoon Liquid Smoke
1 Cup Cider Vinegar
⅓ Cup Worcestershire Sauce
1 ½ Teaspoons Red Pepper Flakes
2 Teaspoons Sugar
½ Teaspoon Dry Mustard
½ Teaspoon Granulated Garlic
¼ Teaspoon Cayenne Pepper
Martin's Sandwich Potato Rolls
Serves: 12-14
Directions
Step 1
Place onions in crock pot.
Step 2
Blend brown sugar, paprika, salt and pepper; rub over roast.
Step 3
Place roast in crock pot. Drizzle liquid smoke over roast.
Step 4
Combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic and cayenne pepper and stir to mix well.
Step 5
Drizzle about ⅓ of mixture over roast. Cover and refrigerate remaining mixture.
Step 6
Cook roast on low for 8-10 hours.
Step 7
Remove meat and onions, discard onions and shred meat. Add juices from crock pot and remaining vinegar mixture.
Step 8
Serve on Martin’s Sandwich Potato Rolls with choice of sauce(s).