Rinse the pork roast under cold water and pat dry with paper towels. Layer the onions in the bottom of a roasting pan or slow cooker. In a small bowl, combine the brown sugar, PAPRIKA, SALT and PEPPER; mix thoroughly. Rub the mixture all over the roast and place the roast on top of the onions. In a medium bowl combine the vinegar, Worcestershire, CRUSHED RED PEPPER FLAKES, sugar, MUSTARD POWDER, GARLIC SALT and CAYENNE PEPPER; stir to combine. Drizzle about 1/3 of the vinegar mixture over the roast. Cover and refrigerate the remaining vinegar mixture. Cover the roasting pan or slow cooker and roast in a preheated 275° oven for 5-6 hours, or in the slow cooker on low heat for 10 to 12 hours. Drizzle about 1/3 of the reserved vinegar mixture over the roast during the last 1/2 hour of cooking. Remove the meat and onions from the cooker, drain and place in a serving bowl. Shred the meat. Mix the remaining vinegar mixture into the shredded meat. Serve on crusty rolls with lime-ginger mayo. To make the mayonnaise, simply combine all of the ingredients in a small bowl and mix well. Refrigerate in the unlikely event there is any left over.
Prep. time: 10 minutes
Cooking time: 5-12 hours depending on cooking method
Servings 12; Serving Size 1/2 cup (173g); Calories 280; Calories from fat 80; Total fat 9g; Cholesterol 60mg; Sodium 570mg; Carbohydrate 26g; Dietary Fiber 1g; Sugars 6g; Protein 22g.