Pork shoulder roast
1 medium chopped onion
1 tsp. Worcestershire sauce
1 tsp. Tabasco sauce
1 cup Kraft BBQ sauce
1 tbsp. sugar
dash of paprika
1/8 tsp. each of pepper, salt, and garlic powder
1/2 cup cider vinegar
Marinate the roast in a marinade made from the vinegar, onion, sauces and Tabasco. Let stand in the fridge 6-10 hours, turn occasionally to keep basting in marinade. Rub the roast with a mixture of salt, pepper, paprika, sugar and garlic. Cook the roast in a slow cooker on low for 7-8 hours. Serve with beans and cole slaw.