Ulee, Wayne's Mom

1/2 cup canola oil

1/2 cup sugar

1/2 cup lite mayonnaise

5 T white vinegar

1 tsp. yellow mustard

1/2 tsp. garlic powder

1 pound slaw mix (pre-packaged)

Mix all ingredients together and combine with 1 pound of slaw mix.


2 onions quartered

1/4 cup brown sugar

1 T smoked paprika

1/2 tsp. pepper

4-6 pounds Boston Butt pork roast, trimmed

2/3 C apple cider vinegar

4 tsp. Worcestershire sauce

1 tsp. red pepper flakes

1 1/2 tsp. sugar

1/2 tsp. dry mustard

1/2 tsp. garlic salt

1/4 tsp. cayenne pepper

Place onions in slow cooker. Combine brown sugar, paprika, salt and pepper, rub over roast. Place roast on top of onions. Combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne, stir to mix well. Drizzle 1/4 of vinegar mixture over roast. Cover and refrigerate remaining mixture. Cook the pork for 10 hours on low or 6 hours on high. Remove pork and onions and drain. Shred the meat with two forks and chop onions. Serve pork with onions on toasted hamburger buns. Pass remaining vinegar mixture to drizzle over sandwich, or pass your favorite barbecue sauce. Top with coleslaw.

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