Time 10h10m Yield 18 Number Of Ingredients 9 Steps:
Arrange sweet onions in the bottom of a slow cooker. Mix salt, brown sugar, paprika, black pepper, garlic powder, and red pepper flakes together in a bowl until seasonings are well mixed; rub all over pork roast. Place roast in the slow cooker, fat-side up. Brush any leftover seasonings mixture from the work surface into the slow cooker. Cook on Low for 1 hour. Pour ginger beer into slow cooker. Continue cooking until roast is tender and pulls apart easily with a fork, 9 to 11 hours.
Time 8h30m Yield 10 servings. Number Of Ingredients 17 Steps:
Place onions in a 4- or 5-qt. slow cooker. Mix brown sugar, paprika, salt and pepper; rub over roast. Place over onions., In a small bowl, mix broth, vinegar, soy sauce, Worcestershire sauce, chili sauce, molasses, garlic and mustard; pour over roast. Cook, covered, on low 8-10 hours or until meat is tender., Remove roast; cool slightly. Skim fat from cooking juices. In a small bowl, toss coleslaw mix with lime juice. Shred pork with two forks. Return pork to slow cooker; heat through. Serve on rolls with coleslaw.
Time 10h10m Yield 18 Number Of Ingredients 9 Steps:
Arrange onions in the bottom of a slow cooker. Mix salt, brown sugar, paprika, black pepper, garlic powder, and red pepper flakes together in a bowl until well mixed; rub all over pork roast. Place roast in the slow cooker, fat-side up. Cook on Low for 1 hour. Pour ginger beer into slow cooker; continue cooking until roast is tender and pulls apart easily with a fork, 9 to 11 hours.
Time 6h25m Yield 10 servings. Number Of Ingredients 14 Steps:
Combine garlic salt and ginger; rub onto all sides of roast. In a large skillet, heat oil over medium-high heat. Brown roast on all sides, 5-8 minutes. Add onion; cook until softened., Transfer pork, onion and drippings to a 4-qt. slow cooker. Stir in next seven ingredients., Cook, covered, on low until meat is tender, 6-8 hours. Remove roast; cool slightly. Skim fat from cooking juices. Shred roast with two forks. Stir 1-1/2 cups cooking juices into shredded meat; mix well. Serve on buns with cheese.
