Ingredients
| 1 | medium onion, chopped |
| 1/2 Cup | cider vinegar |
| 1/2 Cup | catsup |
| 1/4 Cup | light molasses |
| 1 Tablespoon | sweet paprika |
| 1 Tablespoon | spicy brown mustard |
| 2 Tablespoon | Worcestershire sauce |
| 1/2 Teaspoon | cayenne pepper |
| 1/2 Teaspoon | black pepper |
| 1 Teaspoon | salt |
| 1/4 Teaspoon | liquid smoke |
| 1/4 Cup | water |
| 4 Pound | boneless pork roast |
Instructions
In a slow cooker, stir together the first 12 ingredients. Add pork roast and turn to coat. Cover and cook on low for 8 to 10 hours. When done, transfer pork to a large bowl. Pork will be tender and fall apart. Pour sauce into a medium bowl and set aside. Shred the pork and return to slow cooker. Skim fat from sauce. Pour sauce over pork and toss to combine. Reheat, if necessary.
