Carolina BBQ Pork

2 Onions, quartered
2 Tablespoons Pourable Brown Sugar Substitute
1 Tablespoon Paprika
1/2 teaspoon Salt
1/2 teaspoon Ground Black Pepper
1 (4-6 lb.) Boneless Lean Roast with any visible fat trimmed
3/4 Cup Cider Vinegar
4 teaspoons Worcestershire Sauce
1 1/2 teaspoons Crushed Red Pepper Flakes
1 1/2 teaspoons Pourable Splenda
1/2 teaspoon Dry Mustard Powder
1/2 teaspoon Garlic Powder
1/4 teaspoon Cayenne
Lite Hamburger Buns (optional for additional points)
Coleslaw (optional for additional points)

Spray crockpot with non-stick cooking spray. Place onions in crockpot.
Combine brown sugar substitute, paprika, salt and pepper; rub over roast. Place roast over onions. Combine vinegar, worcestershire sauce, red pepper flakes, Splenda, mustard, garlic powder and Cayenne; Sir to mix well. Drizzle about 1/3 vinegar mixture over roast; cover and refrigerate remaining vinegar mixture. Cover crockpot and cook on low 10 to 12 hours or high 4 to 6 hours. Drizzle about 1/3 reserved vinegar mixture over roast during last half hour of cooking. Remove meat and onions to a plate. Using 2 forks, shred the meat and onions. Place them back into crockpot and stir well to mix in any juice in the bottom of the crockpot. Serve meat and onions on buns or whatever you choose. If desired, top sandwiches with coleslaw for additional points. Pass remaining vinegar mixture to drizzle over sandwiches (optional). 

Serves: Approx. 21 (1/2 cup each). The amount of servings will depend on how much pork you use.
To figure the WWP, you'll need to go off of the nutritional information found on the package your pork came in. The pork I used was 1 WWP per 2 ounces.   (www.AimeesAdventures.com)