Slow Cooker Georgia Pulled-Pork Barbecue

                                                                                                                
 • Pork
• 2  medium sweet onions (quartered)
• 3 tablespoons firmly packed light brown sugar
• 1 tablespoon smoked paprika
• 2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1  (4 to 6 pound) Boston pork butt roast (boneless shoulder)
Sauce
• 1/2  small onion
• 1/4 cup water
• 1 1/2 cups apple cider vinegar
• 3/4 cup tomato juice
• 1/2 tablespoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne
• 1/2 teaspoon hot sauce
• 1 1/2 teaspoons granulated sugar
Gwen's Coleslaw
• 2 cups cored and thinly sliced green cabbage (1/4 small head)
• 2 tablespoons freshly squeezed lemon juice
• 1/4 cup sweet relish
• 1/4  small onion (sliced in half lengthwise and then crosswise into 1/4-inch slices)
• 1 tablespoon Dijonnaise
• 1/4 cup mayonnaise
• salt and freshly ground black pepper (to taste)
To make the pork, place the onions in the bottom of a 5 to 6-quart slow cooker. Mix together the brown sugar, paprika, salt, and pepper and rub it all over the pork roast, then add to the slow cooker.
2 To make the sauce, chop the onion and puree it in a blender. You may need to add a drop of water to the blender to help the onion completely puree.
3 Place the pureed onion in a medium saucepan with 1/4 cup water to cover it. Bring to a boil over high heat then reduce the heat to medium-low. Cook, stirring constantly, until the water has almost evaporated, about 5 minutes. Add the vinegar, tomato juice, pepper, garlic powder, cayenne, and hot sauce, and mix well. Increase the heat to medium-high, return to a boil then stir in the granulated sugar. Immediately remove the pan from the heat.
4 Drizzle 1 cup of the sauce over the roast in the slow cooker. Continue to cook the remaining sauce over low heat for 30 to 40 minutes, allowing it to reduce by half. Then remove the sauce from the heat, allow it to cool completely for about 30 minutes, and refrigerate for later use.
5 Meanwhile, cook the roast in the slow cooker on low for 8 to 10 hours, checking after 8 hours for tenderness. Remove the meat and onions from the slow cooker. Discard the onions and finely shred the pork, using two forks. Reserve the juices from the slow cooker to add to the meat for desired juiciness.
6 Serve on a bun with a little mustard.
7 Gwen's Coleslaw: In a large bowl, mix together the cabbage, lemon juice, relish, onion, Dijonnaise, mayonnaise, salt, and pepper. Chill for at least 30 minutes before serving.